300g spiral pasta
1 tbs olive oil
1 brown onion, sliced
1 clove garlic, sliced
2 carrots, sliced
1 zucchini, diced
1 1/2 tbs curry powder
2 tbs plain flour
1 1/2 cups Massel Chicken Style Liquid Stock
1/2 cup cream
1 tsp sugar
1 tsp salt
- Preheat oven to 180C. Place sausages on a tray lined with baking paper and cook for 20 minutes. Remove and allow to cool, then slice. Cook pasta according to packet instructions. Drain and set aside.
- Heat oil in a large oven-proof fry pan or casserole dish. Cook onion over medium heat for 3-4 minutes until soft. Add garlic and carrots and cook, stirring, for a further 4 minutes. Add zucchini and stir to combine. Add curry powder and cook, stirring continuously, for 1 minute, then add flour, stir through, and continue cooking for another minute. Add chicken stock gradually, stirring continuously to avoid lumps. When all of the chicken stock has been incorporated, stir through cream, sugar and salt. Bring to the boil then remove from heat.
- Add sliced sausages and drained pasta, and toss well to combine. Bake for 20 minutes until golden
This recipe uses pork sausages however you can use any flavour or style you prefer. You could even use leftover barbecued sausages.
Choose a good-quality mild curry powder. Add a little extra if you like it spicier
Credits: Best Recipes