Chicken, Red Pepper & Feta Sausage Pasta

Serves 4

Per Serving: 594kcal | 33g protein | 20g fat, of which 9g saturated fat | 66g carbs, of which 12g sugars | 7g fibre 

Big flavour, minimal effort.

This vibrant pasta dish brings together juicy HECK! Chicken, Red Pepper & Feta chipolatas with a creamy roasted feta and tomato sauce, finished with charred veg and fresh rocket. Comfort food, done properly.

Ingredients

• 1 pack HECK! Chicken, Feta & Red Pepper Chipolatas
• 200g feta (plus 20g extra for garnish)
• 200g cherry tomatoes
• 50g shallots, diced
• 3 garlic cloves, crushed
• 300g spinach pasta
• 1 red onion, chopped
• 1 aubergine, chopped
• 1 yellow pepper, chopped
• 1 cucumber, chopped
• 30g rocket
• Olive oil
• Salt & pepper

Method

1. Cook the pasta
   Cook the pasta following pack instructions. Drain, reserving a mug of the pasta water, then set aside.
2. Make the feta sauce
   Add the feta, cherry tomatoes, shallots and garlic to a baking tray. Drizzle with olive oil, season, and roast at 200°C (fan 180°C) for 20–25 minutes, until soft and lightly charred.
   Transfer to a blender and blend until smooth, adding a splash of the reserved pasta water to loosen. Taste and adjust seasoning.
3. Roast the veg
   On a separate tray, add the red onion, aubergine, yellow pepper and cucumber. Drizzle with olive oil, season, and roast at 200°C (fan 180°C) for 20–25 minutes until softened and golden.
4. Cook the sausages
   Cook the chipolatas following pack instructions, then slice.
5. Bring it together
   Return the pasta briefly to boiling water (about 30 seconds) to reheat if needed.
   Spoon the feta sauce into bowls, add the pasta, then top with the roasted vegetables and sliced sausages.
6. Finish & serve
   Crumble over the remaining feta, scatter with rocket and finish with a drizzle of olive oil.

Top Tip

For an extra glossy sauce, stir a splash of pasta water through just before serving.