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Pesto Sausage Pasta
DinnerThis delightful and nutritious meal, our Pesto Sausage Pasta, combines turkey sausages, fresh vegetables and a creamy pesto sauce for a perfect summer dish.
Calories372kcal
Carbs37.5g
Protein17.6g
Fats16.9g
For Exercise DayPerformance Benefits
The high quality protein in the turkey sausages supports muscle repair and growth, essential for athletes and high-performing individuals. Spaghetti is a source of complex carbohydrates, which offers a steady, sustained release of energy, helping to maintain performance levels during prolonged activities. It is also a vital source of energy, replenishing glycogen stores after exercise.
Health Benefits
Compared to pork sausages, turkey sausages typically have lower fat content. Pesto contains heart-healthy fats from olive oil and pine nuts, supporting overall cardiovascular health. Cream Cheese has calcium, which supports bone health, crucial for athletes to prevent injuries and maintain bone strength. Vegetables are packed with essential vitamins (like A, C, and K) and minerals (such as iron and potassium) that support overall health and immune function. They also have fibre, which promotes digestive health and helps in maintaining a healthy weight.
Expert Tips
Use vegan sausages or tofu to make this meal vegetarian!
Equipment
- 1 Pot
- 1 Large pan
- 1 Knife
Ingredients
- 300 g Fresh Spaghetti
- 6 Turkey Sausages (sliced)
- 200 g Cherry Tomatoes (halved)
- 100 g Spinach
- 1 Carrot (grated)
- 1 Bell Pepper (sliced)
- 2 tbsp Pesto
- 100 g Low Fat Cream Cheese
- 2 tbsp Balsamic Vinegar
- 200 ml Tomato Passata
- 1 tsp Salt
- 1 tsp Pepper
servings
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- While the pasta is cooking, in a large Pan, heat some olive oil over medium heat. Add the sliced sausages and cook until browned and cooked through, about 5-7 minutes.
- Add the cherry tomatoes, grated carrot, and sliced red bell pepper to the pan.
- Cook for another 3-4 minutes until the vegetables are slightly softened.
- Stir in the spinach and cook until wilted.
- Add the tomato passata, pesto and balsamic vinegar and stir well to combine.
- Let it simmer for 2-3 minutes.
- Add the cooked spaghetti to the pan and toss until evenly coated with the sauce.
- Finally, add the cream cheese to the pan and stir until it's melted and the sauce is creamy.
- Season with salt and pepper to taste.
- Serve the pasta hot, garnished with some grated Parmesan cheese if desired.
Nutrition
Serving: 340gCalories: 372kcalCarbohydrates: 37.5gProtein: 17.6gFat: 16.9gSaturated Fat: 4.1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5.4gTrans Fat: 0.2gCholesterol: 8.1mgSodium: 960mgPotassium: 657mgFiber: 6.3gSugar: 13.9gVitamin A: 552ugVitamin C: 69mgCalcium: 124mgIron: 2.4mg
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