Simplicity at its best. You'll fold tortiglioni, crispy sausage, red onion and kale through a garlicky soft cheese and lemon sauce, and finish the dish with a sprinkle of Italian hard cheese.
Prep Time
20 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
1 pot of Dijon mustard (18g)<span class="strong">†</span>
35g Italian hard cheese<span class="strong">†</span>
chicken stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
908 kJ 217 kcal
3649 kJ 871 kcal
Fat of which saturates
9.6 g 4.1 g
38.4 g 16.3 g
Carbohydrate of which sugars
23.5 g 2.1 g
94.5 g 8.5 g
Fibre
1.6 g
6.4 g
Protein
9.7 g
39.1 g
Salt
0.71 g
2.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, gluten, milk, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 10-12 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a cup of the starchy pasta water
2
While the pasta is cooking, re-boil a kettle
Heat a very large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, squeeze the Cumberland sausage meat from their casings into the pan (clean hands is the best way!)
Break the sausage meat up into large, bite-sized pieces with a wooden spoon and cook for 5-7 min or until crispy and cooked through
3
Meanwhile, peel and chop the red onion[s] into wedges then add them to the pan to soften
While the onion and sausage meat are cooking, peel and finely slice (don't chop!) the garlic
Dissolve the chicken stock powder and the Dijon mustard in 150ml [275ml]boiled water
Grate the Italian hard cheese
4
Add the shredded kale to a colander over the sink and pour the remaining boiled water all over until it's bright green and wilted
5
Once the sausage meat is brown and crispy, reduce the heat to low
Add the sliced garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs
Add the chicken stock and bring to the boil over a high heat
6
Add the soft cheese and the juice of 1/2[1]lemon with a generous pinch of pepper and stir it all together
7
Add the drained tortiglioni and wilted kale to the pan with a splash of the starchy pasta water
Cook for 1-2 min or until the sauce has thickened slightly and begins to stick to the pasta – this is your creamy sausage, kale & lemon tortiglioni
Cut the remaining lemon into wedges
8
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