Sausage & Broccoli Pasta
I’ve recently discovered pasta made from red lentils or chickpeas instead of your usual wheat. They are gluten-free and also higher in protein and fibre, which make them a good healthy choice. If cooked correctly, they also I believe taste amazing, more like the same texture as fresh pasta, And so I have become converted. In this recipe I use red lentil pasta, but you can use whatever you prefer or have available. Removing sausage meat from the skins is fiddly and a bit messy, but worth it and the addition of fennel seeds is optional but adds extra flavour to the dish. Sprinkling cheese over the finished dish is not necessary and if you are trying to cut down on calories should be avoided, but everyone deserves a treat sometimes and everything tastes nicer with the addition of cheese.