Serves: 4 - 6
Preparation time: 10 min
Cooking time: 30 min
1 head broccoli, cut into florets and blanched
4 cloves garlic, sliced
½ red onion, sliced
250 g cherry tomatoes, sliced in half
100 g mushrooms, sliced
45 ml (3 T) olive oil
salt and pepper
500 g chicken sausage
250 g pasta
100 g sundried tomato pasta sauce
Preheat the oven to 180 °C.
- In a large baking dish, toss the broccoli, garlic, onion, cherry tomatoes and mushrooms with olive oil, and season with salt and pepper. Shake the dish a bit to spread everything evenly in a single layer.
- Nestle the chicken sausage between the vegetables. Bake for 15 minutes, then carefully toss everything again. Bake for another 15 minutes until veggies are roasted and sausage is cooked through.
- Meanwhile, cook pasta according to directions in a large pot of salted water until al dente.
- Remove the roasted veggies from the oven. Toss pasta with pasta sauce and add in the roasted veggies. Slice the sausage and mix in as well.