Creamy Carrot, Leek and Sausage Pasta
Submitted - Angela
1 medium-large carrot, thinly sliced
1 large leek, thinly sliced
3 sausages, chopped roughly
50 mL double cream
2 tbsps olive oil
salt and freshly ground black pepper
a small handful of flat leaf parsley, chopped
MethodSet a large pot of water to boil.
Set a large saute pan over medium heat and add about 2 tbsps of oil when hot. Throw in the chopped sausage and let the pieces brown well. When cooked, use a slotted spoon to remove the sausage and set it aside.
Pour in a little more oil if the pan is looking dry. Add the leeks and saute for about three minutes. Toss in the carrots and continue cooking until they soften. If the vegetables start to stick, add a little water and scrape up the goodness stuck to the pan.
When the water is boiling, salt well and add your pasta (we used fusilli). Cook until al dente.
Return the sausage to the pan and then add the double cream. Stir through and let bubble together for a few minutes. Thin with water if desired and season with salt and freshly ground black pepper.
Add in the cooked and drained pasta and the chopped parsley and stir well to combine. Add some of the pasta water if it’s looking too dry and if it’s difficult to stir. Serve.