Zucchini pasta with chicken sausage, pasta sauce and cream cheese a la Sandra
What do you need: (For 4 people, 11 points per person)
120 grams of whole grain pasta (cooked according to packaging)
400 grams of zucchini pasta
300 grams of chicken sausage (skinned and in pieces)
1 jar (260 grams) pasta sauce Toscana
1 red pepper (small cut)
10 small tomatoes (halved)
1 red onion (chopped)
100 grams of herb cheese light
1 bunch of basil (only the leaves)
100 grams of arugula (cut)
3 stalks of celery (cut)
200 grams of Bonduelle peas (frozen, does not have to defrost)
1 dessert spoon garlic powder
1 vegetable stock cube (to cook the pasta)
1 beef broth cube (crumbled, to mix through the sauce)
1.5 tablespoon Greensweet Stevia Brown (25 grams)
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, pepper, Greensweet Stevia Brown and celery without butter or oil for 5 minutes in a wok while stirring.
Add the pasta sauce and the garlic powder. Stir well and stir-fry for 2 minutes.
Add the skin peas, the crumbled beef broth cube and the herb cheese.
Mix everything well and set the fire low. Leave a minute or 5 without a lid.
After that 5 minutes, add the pasta and the zucchini paste and mix well.
Then add half of the sliced arugula, the halved tomatoes and the basil leaves.
Stir everything together and let it simmer for another 2 minutes.
Sprinkle some black fresh pepper over the dish.
Spoon the rest of the arugula into a deep plate and spoon the pasta on top.
Enjoy your meal!
If you have points left, you can put a tablespoon of grated cheese over it.
Source / photo: Sandra Kemna