Yep, its veggie. Yep its low-carb.
6 Quorn frozen sausages, defrosted and chopped into bite sized bits.
Rapeseed Oil, just a splash.
One onion, chopped into thin strips.
Handful of parsley, chopped (optional).
Desert Spoonful of whole grain mustard
Desert Spoonful of Djion mustard (English will do too).
Salt and black pepper.
One good sized courgette.
100 – 150 ml Single cream (or Alpro substitute, if you prefer)
Serves two, less than 20 mins including the prep time. Hello happy tummys!
Ideally in a heavy based saucepan, heat the oil on a low heat. Chuck in the onion stir around a bit and pop the lid on. The onions sort of steam and caramelise at the same time. You want them nice and soft and lightly browned, takes about 8 – 10 mins.
Whilst that’s going on, sort out your courgette. Slice it up to look like either spaghetti, or Tagliatelle – whatever you prefer. Chuck in a microwave friendly bowl, splash of water and cover – nuke for around 2 -3 minutes, until tender.
Now, chuck the sausage bits in with the onion, stir well and pop the lid back on and leave for about 5 mins, stirring occasionally (if you use real sausages, peel off the outer skin and roll up the meat into bite sized balls and then drop in).
In the meantime, finely chop your parsley if you have it! I usually don’t and its still great without, just a little bit better with.
Finally lid off the saucepan, stir in the parsley, mustards and plenty of seasoning to the onions and sausage mix. Remove from the heat, pour on the cream and mix well.
This is a fabulously comforting and satisfyingly tasty meal. Its got a bit of a treat factor and when I make this, my Meat-a-saurus husband converts for the night and joins me in veggie heaven.
Adapted from Nigel Slater.