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Sausage, Fennel & Squash Courgetti
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 45 mins
 
A healthy veggie-packed meal that all the family will love and can be ready in less than 30-minutes!
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 fennel diced
  • 1 aubergine diced
  • 1 butternut squash diced
  • 1 courgette diced
  • 6 Cumberland sausages (leave out if you want a vegetarian meal)
  • 400 g passata
  • 1 clove of garlic
  • 1 tsp chilli flakes (optional)
  • Seasonings
Instructions
  1. Preheat the oven to 180 degrees.
  2. Prepare the vegetables and dice them into small pieces, lie them flat on a grease proof baking sheet and drizzle with a 2 tbsp of coconut oil. Bake for 20-30 minutes or until cooked through and set aside. This can be done ahead of time.
  3. Whilst the vegetables are roasting, take the sausages and remove the meat from the skin.
  4. In a pan heat a little coconut oil and add the diced fennel and sausage meat and cook slowly for 10 minutes. Breakdown the sausage meat using a wooden spoon so it resembles mince meat.
  5. Add the grated garlic, fennel seeds and chilli flakes and cook for 2 minutes before adding the passata.
  6. Allow the pasta sauce to simmer on a low-medium heat for 15-20 minutes until it has thickened and reduced.
  7. At the very end, remove the roasted vegetables from the oven and stir into the sauce.
  8. Season to taste and serve on top of courgetti or your favourite pasta.
Recipe Notes

Cooking time includes roasting the vegetables which can be done ahead of time. If you are leaving out the sausage meat the cooking time is significantly reduced.

Adapted from Jamie Oliver