Sausage and bean pasta
Chef
Ingredients
150g dried pasta β any shape
100g fresh, frozen or tinned green beans or mixed vegetables
1 teaspoon vegetable or olive oil
2 pork sausages, skins removed and each sausage broken up into 6 pieces
1 teaspoon dried chilli flakes
10g unsalted butter
200g butter beans, rinsed and drained
1 low-salt vegetable stock made with 150ml of boiling water
20g strong cheddar, shaved from block with a potato peeler
Method
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Step 1
Bring pan of water to boil and cook pasta as per the packet instructions. Add green beans or mixed vegetables into the pasta pan and cook for a further 3 minutes
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Step 2
Heat oil in a small frying pan and cook sausage meat and chilli fl akes until cooked through. Reduce heat and add in butter and beans. Cook for 5 minutes.
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Step 3
Crush about half of the beans with the back of a spoon. Stir in stock and cook for a further 5 minutes.
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Step 4
Drain pasta and vegetables, reserving a little of the water. Add the pasta to the sausage mix with a little of the reserved water; mix together. Spoon into bowls and sprinkle with cheddar shavings.
Food facts
The pasta is the main source of carbohydrate in this main meal, however the butter beans will also be a source of carbohydrate. e value has been provided for those who have been trained in insulin adjustment.
This dish is low in potassium; if you have been advised to follow a low potassium diet ensure you keep to the quantities stated. This recipe is low in phosphate, however does contain some phosphate, therefore, if you have been prescribed a phosphate binder ensure you take them with this dish.
This dish contains protein provided by the sausages, beans and cheese, which makes it suitable for those needing more protein in the diet, such as those receiving dialysis.
No salt has been added in the recipe, but sausages and cheese are both high-salt ingredients. Try to use a reduced-salt sausage or compare food labels and opt for a sausage with the lowest amount of salt per 100g.