SKINNY SAUSAGE & SPINACH ‘SPAGHETTI’

SERVES 1

 

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375

calories per serving

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Ingredients

•  Courgettes/Zucchini weighing 300g/11oz

•  150g/5oz venison sausage

•  1 garlic clove, crushed

•  ½ onion, sliced

•  250ml/1 cup tomato passata/sauce

•  1 tbsp tomato puree/paste

•  ½ tsp each salt & brown sugar

•  1 tsp Worcestershire sauce/A1 steak sauce

•  75g/3oz spinach

•  Low cal cooking oil spray

•  Salt & pepper to taste

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Method

1 Top & tail the courgettes and use the shredder blade to turn into spaghetti noodles.

2 Gently heat a large non-stick frying pan on the hob with a little low cal spray.

3 Add the sausages, garlic & onions to the pan and cook for about 8-10 minutes or until the sausages are cooked through (add a splash of water to the pan if you need to loosen it up).

4 Meanwhile combine the passata/sauce, puree, salt, sugar and Worcestershire/A1 sauce in a pan and gently cook on a low heat.

5 When they’re ready slice the sausages into discs and add these, along with the onions, to the passata/sauce pan.

6 Use the empty frying pan to gently sauté the spaghetti noodles and spinach. Move about the pan for a couple of minutes until piping hot.

7 Tip the noodles and spinach into a bowl. Pour over the sausages & sauce.

8 Season and serve.

 

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CHEFS NOTE

Chicken or turkey sausages are also a good skinny sausage alternative.

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