HECK pesto sausage bomb creamy orzo pasta

Serves 2

 Ingredients:

 2 HECK pesto sausage bombs

1/2 jar sun dried tomatoes, sliced

1/2 white onion, diced

3 garlic gloves, minced

100g baby button mushrooms, sliced

1/4 tsp chilli flakes

500ml vegetable stock

150g orzo pasta

1 large handful spinach

80ml double cream

Grated parmesan, to serve

Method:

1. Cook the sausage bombs as per packet instructions.
2. Meanwhile, pour a little oil out of the sun-dried tomato jar into a large sauce pan. Add the diced onion and mushrooms, sauté for 5 minutes until starting to soften.
3. Add the garlic, sun dried tomatoes and chilli flakes and stir to cook for 2 minutes.
4. Pour in the orzo and veg stock and stir to fully combine. Cook for 10 minutes until the pasta is al dente.
5. Remove from the heat, add the spinach and double cream and stir together until the spinach has wilted.
6. Plate up the orzo and top with a sausage bomb and a generous grating of parmesan.