Pesto penne with sausage

Makes 4 Serves


400g penne pasta (or enough for 4)
2 cloves garlic, chopped
2 large tomatoes, roughly chopped
1 tbsp extra virgin olive oil for cooking
1 tsp dried parsley
Pinch of black pepper
180g basil pesto (or as much as desired)

To make your own pesto:
1 bunch fresh basil leaves
60g baby spinach
2 cloves garlic
1/4 cup extra virgin olive oil
1 tbsp vegan parmesan or nutritional yeast
1/4 cup pine nuts, cashews or walnuts
Salt and pepper to taste


  1. To make the pesto, combine the ingredients in a blender and mix together. You can add less oil for a thicker more chunky pesto, or more for a smoother and more runny consistency. Transfer to a jar. Use with the pasta and store any leftovers in the fridge for up to 4 days.

  2. Bring a large pot of water to the boil and salt generously. Cook pasta according to packet instructions.

  3. Once pasta is cooked, drain and save 1 cup of the pasta water.

  4. In a pan, heat the olive oil on a medium heat. Add the garlic and chopped tomatoes. Cook for 1 to 2 minutes. Add the chopped sausage. Cook for a further 5 to 6 minutes or until sausages start to turn a golden brown.

  5. Add the drained pasta and pesto. Slowly and gradually add small amounts of the pasta water as you stir everything together. Mix until everything is coated in pesto. Serve warm.
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