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Serves 4 people 


515 calories 

71g carbohydrates

15g protein

18g fat





300g of Rigatoni pasta

2 tbsp. of olive oil

4 low fat sausage links 

180ml of coconut milk 

3 cloves of garlic, minced 

150g (plant based) bacon

90g of coconut mozzarella 

2 tbsp. of plain flour

60g of spinach 






  1. In a large saucepan of boiling water, add the pasta and cook for 8-12 minutes.

  2. In a seperate frying pan on medium heat with the oil, add the sausages and cook for 5-8 minutes, turning continuously to gently brown the edges. 

  3. Slice the sausages and add the coconut milk, garlic, plant bacon, mozzarella and flour to the pan and stir whist cooking for a further 5 minutes.

  4. Introduce the cooked pasta and spinach and cover with a lid, gently simmering on low heat for 5 minutes until the spinach has wilted.

  5. Serve your pasta with a generous sprinkle of salt on top and an optional sprinkle of finely chopped fresh parsley. 

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