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Ten Minutes to Cooking Perfect Creamy Kale & Sausage Pasta

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Creamy Kale & Sausage Pasta

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Below are the ingridients that are required to prepare a perfect Creamy Kale & Sausage Pasta:

  1. Prepare 200 g of kale (either loose or in a bag, I used a bag from Aldi at 59p!).
  2. Take 1 pack of 8 Cumberland sausages.
  3. You need 200 ml of 1/2 fat creme fraiche.
  4. Use of salt & pepper.
  5. Get 300 g of penne pasta.

Ready with the ingridients? Below are the instructions on preparing Creamy Kale & Sausage Pasta:

  1. Trim the kale & remove any thick stalks, if you are using a bag of kale check for any thicker stalks & remove. Place the kale in a large saucepan with about 200ml of water. Put on the lid & place on a low to medium heat until tender. Drain, allow to cool for 10 minutes then roughly chop. Set aside..
  2. Cook the pasta in a large pan of boiling salted water. Remove the sausages from their skins. Heat a tbsp of oil in a large frying pan over medium heat. Cook the sausage meat breaking it up as you do so. Once the sausage is starting to brown add the chopped kale & cook, stirring for about 5 minutes. Add a splash of water & the creme fraiche & stir well then season with salt & pepper..
  3. Allow to simmer gently for about 2 minutes then drain the pasta & add to the sauce. Stir to coat the pasta then serve..

Kale, broccoli and mushrooms, a trio of the most nutritious veggies, are combined with a rich and creamy sauce and finished with a crispy topping. Fancy enough for company, yet easy enough for a. Rich and creamy, you won't believe this delicious curried kale and chickpeas contains no dairy and no oil. Rich and creamy, it was hard to believe that it was vegan, but the staff assured us it truly was. Vegan Creamy Kale Soup with Spicy Roasted Chickpeas.

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