Serves 4 people 

 

515 calories 

71g carbohydrates

15g protein

18g fat

 

 

INGREDIENTS:

 

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 

 

 

 

METHOD:

 

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.