• Sian O'Dell

Sausage & green bean tomato pasta


I am a huge lover of the savoury and I am a huge lover of this lunch, Sausage and green bean tomato pasta.

I won’t lie, this like many of my other recipe are all made up depending on what’s left over and what needs to be used up, this one worked so well, I always loved my mums homemade sausage pasta bake when I was growing up, so with that in mind plus a few extra veggies this recipe was brought to life.

With processed meats like sausage you’d of thought the fat, saturated fat and salt would go sky-high, however you might say this is quite a ‘meat heavy’ as I use quite a lot of sausage but once again all of the traffic lights are green!


Gluten, eggs, milk & sulphites


2 sausages

1 handful of green beans

1/4 red pepper

1 small onion

1 spring onion

1/2 tinned tomatoes

pasta – per recommended serving


Basil, oregano, black pepper

1 teaspoon of each


1. Boil the water and add pasta, allow to cook for 20 minutes

2. Grill the sausages, so the fat drips away and turn once browned

3. Chop the veggies up & add to a frying pan add the onion, spring onion, red pepper & green beans

4. Add in the tinned tomatoes and herbs and allow to simmer

5. Add all the ingredients together and grab a fork!

Nutrient breakdown

This is an overview of all of the macro-nutrients (e.g. fat, carbohydrates, protein) and what individual ingredients of the recipe offer as a percentage to each nutrient.

Calories: 44% pasta, 36% sausage, 8% tomatoes

Carbohydrates: 67% pasta, 12% tomatoes, 7% onion

Of which sugar: 43% tomatoes, 21% onion, 11% pasta

Fibre: 32% green beans, 24% pasta, 12% tomatoes

Protein: 49% sausage, 30% pasta, 9% tomatoes

Fat: 88% sausages, 8% pasta, 1% red pepper

Of which Saturates: 95% sausages, 3% pasta, 1% black pepper

Salt: 93% sausages, 3% tomatoes, 2% pasta

Whose hungry now?

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