Sausage, Sweet Potato & Rocket Pasta Salad
Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 500grams risoni
- 1/2 cup basil leaves, finely chopped
- 800grams sweet potato, peeled and cut into 2cm cubes
- 5milliliter virgin olive oil spray
- 1/4 cup extra virgin olive oil
- 2tablespoons red wine vinegar
- 1 pinch pepper (for seasoning)
- 80grams baby rocket leaves
- 500grams beef sausages
- 1 pinch sea salt ground (to taste)
Nutrition per serving
4420kJ / 1060Cal
4420 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
38.2grams
Fat
42.5grams
Carbs
124grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 200°C. Line 2 baking trays with baking paper.
Step 2 of 9
Arrange sausages onto 1 tray and sweet potato onto remaining tray.
Step 3 of 9
Spray sweet potato with olive oil and season with salt and pepper (if desired).
Step 4 of 9
Put both trays into the oven, with the sweet potato tray on the top shelf.
Step 5 of 9
Bake for 20-25 minutes or until sweet potato is tender and sausages are cooked through.
Step 6 of 9
Meanwhile, cook risoni in a saucepan of boiling water as per packet instructions or until tender. Drain. Transfer to a large bowl.
Step 7 of 9
Slice sausages and add to risoni with sweet potato and rocket leaves. Toss until well combined.
Step 8 of 9
Combine oil, vinegar, basil, salt and pepper in a jug.
Step 9 of 9
Add dressing to salad just before serving.
You might also like
Your identity is kept private from the public