Rocket Pesto Pasta with Vegetables and Sausages

1. Make the pesto by blending a pack of rocket leaves with 2 garlic cloves, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, salt, pepper, and 1 tablespoon avocado oil.

2. Cook the wholemeal tagliatelle according to package instructions until al dente.

3. In a pan, sauté the baby potatoes, peppers, red onion, garlic, and chopped sausages until the vegetables are tender and the sausages are heated through.

4. Add the tomatoes and cook until they soften and release juices.

5. Stir in the pesto sauce and heat everything together until well combined and warmed.

6. Serve immediately, optionally garnished with extra rocket or lemon.

Notes

1. Sausages brand: Linda McCartney

2. Nutritional yeast brand: Marigold Engevita

3. Avocado oil brand: Olivado

4. Pasta brand: Sainsbury's

5. Nutritional information per serving: 921 calories, 28g fat, 50g protein, 110g carbs