Tuesday, 20 September 2011

Sausage, leek & goats cheese pasta

2 cups dischi volanti pasta, 100g goats cheese, 3 Quorn sausages, 1 leek, butter, teaspoon of parsley

Serves: 4 Preparation: 20 minutes

The goats cheese in this recipe acts as more of a glaze than a sauce which allows the sausage and leek to stand out as a gorgeous combination of flavours. This recipe is a great vegetarian option but you could use "real" sausages if you wish.

1) Set the pasta to boil in salted water for 10-12 minutes whilst you prepare the other ingredients

2) Cut the sausage into half centimetre slices and set aside.

3) Finely slice the leek and begin to sautee in a little butter. As it begins to soften, stir through the sausages and sizzle, stirring frequently.

4) Once the pasta has cooked, stir through the sausages and leeks and add the goats cheese. I used coeur de lion la bouche goats cheese which gives a lovely, creamy sauce. Season with a little salt and pepper and serve, sprinkled with finely chopped parsley.

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