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Courgette and leek pasta with sausage

When you have leftover grilled or fried sausages, they can be used for many delicious meals. For example this  courgette and leek pasta with sausage is ready within 15 minutes. You can use any sausages and pasta types - I made the dish with vegan “chorizo-like” sausages and gluten-free fusilli.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 2 grilled/baked/fried sausages can be gluten-free or vegan
  • 1 baby leek
  • 1 courgette
  • 1 clove of garlic
  • 1 Tbsp olive oil
  • Juice of ½ lemon
  • 1 handful marinated olives
  • To serve: chopped Parsley leaves ground pepper

Method
 

  1. Cook the pasta according to the instructions on the packet. Drain, and keep warm under a lid.
  2. Meanwhile, thinly slice the leek. Using a Julienne peeler cut the courgette into long strips. Finely chop the garlic. Cut the sausages into 1 cm pieces.
  3. Heat the oil a frying-pan and gently sauté the leek for 5 minutes. Add the garlic, sausages and courgette. Season to taste. Add the lemon juice and sauté under a lid for a further 5 minutes or so.
  4. When the vegetables are tender and the sausage pieces have warmed through, mix in the pasta and olives.
  5. Serve warm with chopped parsley leaves and plenty of ground pepper.