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Hot dog pasta
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Hot dog sausages aren’t just for buns - they can be for pasta too! This is a super quick tea that makes the most of a really affordable source of protein.
This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.
Serves: 2 - 3
½ packet of dried pasta shells (conchiglie, or any shape you have)
1 mug of frozen peas
1 tbsp vegetable oil
1 tin hot dog sausages, drained
1 chicken reduced salt stock cube
1 tbsp American mustard (or other mustard you have)
4 tbsp light cream cheese
Dried grated parmesan, to serve (optional)
1. Bring a large pan of water to the boil. Add the pasta shells and cook for 10-12 minutes, or according to the packet instructions. When it’s nearly done, add the frozen peas to the pan for the last 1-2 minutes of cooking. Keep back ½ a mug of pasta water (to use later), then drain the pasta and set aside.
2. In the same pan, heat the vegetable oil over a medium heat. Slice up the sausages and add them to the pan, cooking for 1-2 minutes to heat through.
3. Crumble in the stock cube and add the ½ mug of pasta water, then add the mustard and cream cheese. Stir it all together to get a light, loosened sauce, then season with pepper. Finally, add the cooked pasta and peas to the pan and give it a stir to coat everything in the sauce.
4. Spoon it onto plates and sprinkle over the parmesan, if using. Now tuck in.
This recipe was first published in Thu Jun 17 11:17:05 BST 2021.