Peas with pasta and sausage

Name: Peas with pasta and sausage
Ingredients: 300 ml boiling water; 200 g frozen peas; 100 g pasta; 3 frozen pork sausages; 2 tablespoons sour cream (at least 20% fat); 2 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon Vegeta

Pasta/Pizza - Peas with pasta and sausage by Sanziana N. - Recipia

Peas with pasta and sausage cooks in one pot, and the pasta softens in the broth with the peas and sausage before everything thickens into a creamy sauce. Let the liquid reduce a little before thickening the sauce with flour and sour cream, so it doesn't stay watery. I serve it while the sauce still coats the pasta, not after it has cooled. Prep: 10 minutes. Cook: 20-22 minutes. Rest: 15 minutes. Total time: 45-47 minutes. Serves: 3. Approximately 390 kcal and 17 g protein per serving.

Ingredients

300 ml boiling water
200 g frozen peas
100 g pasta
3 frozen pork sausages
2 tablespoons sour cream (at least 20% fat)
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Vegeta

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Bring 300 ml of water to a boil, add the frozen peas and cook for 5 minutes, until just starting to soften. 2. Rinse the pasta under cold running water. Add it to the peas along with another 300 ml of boiling water. 3. Thaw the sausages, slice them and add them to the pot. Cook everything for 10 minutes, until the pasta is done and the liquid has reduced. 4. Mix the sour cream with the flour until smooth. Pour it into the pot, stirring constantly, and cook for another 5-7 minutes, until the sauce thickens. 5. Season with salt, pepper and Vegeta, then take the pot off the heat.

Notes

Choose short pasta; thicker shapes may need a little extra time and can thicken the broth. Add the frozen peas straight to the pot without thawing them. I mix the flour and sour cream until smooth before pouring it in, then keep the cooled dish in the fridge for up to 3 days. I serve it with plain bread on the side. Pasta contains gluten, and sour cream is a dairy product; you can use gluten-free pasta, checking the seasoning label.