It has been a while since I shared a ‘Shove everything in a pan and hope for the best’ kinda meal, so what a better way of using up the ends of all the veg in my fridge before I go on holiday.  I have always preferred the taste of ‘brown’ pasta over white as I find it brings a lot more flavour to a dish, BUT it is also higher in fibre than the classic white variety, and we all know by now how v v important fibre is for our guts and heart. We need to be aiming for 30g of fibre a day so this dish is a perfect way to cram lots in, with the pasta bringing in about 7g and all vegetables being a wonderful source (of note, the broccoli & its stalk, peas and spinach in my bowl are extremely fibre rich) 


  • Wholegrain pasta
  • A few tbsp  tomato puree
  • Something creamy – either yoghurt, cream cheese or just a splash of water and lots of grated cheese (I used cashew cream ch*ese) 
  • Sausages or a meat-free alternative
  • Lots of veggies (a clove of garlic would also be a fab addition)
  • Cherry tomatoes


  1. Boil up the water and the pasta (you know this step already!) Half way through the pasta cooking, add in any frozen veg you want to into the hot water – I have used LOTS of frozen peas
  2. Shove the sausages in the oven (also v straight forward)
  3. Roughly cut up all the veg and cook it off in a frying pan 
  4. Drain the pasta and mix it up with all of the veg
  5. Stir in the tomato puree, some chopped cherry tomatoes and the cream cheese to form a sauce (you may want to add a splash of water to thin it out a bit)
  6. Cut up the sausages and fold them in 
  7. Finish with some S+P, chilli flakes and italian herbs 

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