Cheeeeesy Sausage & Leek Pasta

• portions: 2/3
• temps total: 10 minutes

Ingrédients

8 sausages (veggie or not!)

300g leeks (can be frozen)

250g dried pasta

Minced garlic & mixed herbs

150ml single cream

1tbsp wholegrain mustard

Handful grated cheddar

1/2 lemon

Instructions

Remove sausages from the skins & cook in olive oil whilst breaking up into small pieces. Veggie sausages are sticky so persevere with this! Once cooked, scoop out & set aside.

Add frozen leeks into the pan with a little more oil and minced garlic & salt. Combine and then add a large splash of water and cover. Cook for about 10 minutes or until leeks are soft.

In the meantime, cook pasta to packet instructions and then drain, saving a mug of pasta water.

Return sausages to the leek mix, season with mixed herbs & black pepper and add cream & mustard. Zest half a lemon and add a squeeze of juice. Then add a little pasta water and combine.

Add pasta & a generous grating of mature cheddar. I also stirred through some fresh parsley for some extra greenery.