Pasta with chicken bratwurst, pasta sauce and cream cheese

pasta with roasting sausage.jpg

 

What do you need:

(for 6 people, 12 points per person)
300 grams of whole grain pasta (cooked according to packaging)
1 pack (300 grams) seasoned chicken sausage (in pieces)
1 jar (400 grams) pasta sauce Toscana
1 red pepper (small cut)
2 cloves of garlic (crushed and chopped)
250 grams of cherry tomatoes (halved)
1 red onion (chopped)
125 grams of herb cheese light
1 bunch of basil (only the leaves)
75 grams of rocket (cut)
200 grams of Bonduelle peas (frozen, does not have to defrost)
75 grams of grated 30 + cheese
1 vegetable stock cube (to cook the pasta)
1 beef broth cube (to mix through the sauce)
1 tablespoon Greensweet Brown

freshly ground black pepper

This is how you make it:

Cook the pasta in the vegetable stock cube according to the instructions on the packaging.
Fry the chicken bratwurst with the onion and pepper without butter or oil for 2 minutes in a wok while stirring.
Add the pasta sauce and the garlic. Stir well and let it warm. (about 2 minutes).
Then add the peas, the Greensweet Brown (brown sugar from Greensweet-stevia for 0 points), the crumbled beef stock cube and the herb cheese.
Mix everything well and set the fire low. Leave a minute or 8 on low heat without lid on the pan.
Leave the heat low and after 8 minutes add half of the sliced ​​arugula, the basil leaves, the halved cherry tomatoes and the grated cheese.
Stir everything together and let it warm for 2 minutes.
Sprinkle some black pepper over the dish to taste.
Add the pasta and mix well. Stir fry for a minute and turn off the heat.
Spoon the rest of the arugula on a plate and spoon the pasta on top.

Replace the pasta for 2 packs of zucchini pasta, the dish is only 7 points per person

Enjoy your meal!

 

Source / photo: Sandra Kemna

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