Sausage And Pumpkin Leaf Pasta-Pasta De Salchicha Y Hoja de Calabaza

Wow… Its been a while…Sorry for the lack of posts fans… I was busy thinking up and trying new recipes as well as being rather busy… So here is a recipe that will warm you up through this chilly springtime,and can be made with leftovers and dried vegetables,like the Pumpkin Leaves. Use good quality sausages for the meal and experiment with herbs to add flavour.







6 Lincolnshire Sausages/Or Quorn Sausages,cooked and sliced
 Half a Leek,diced
Half a Cup of Green Peas

1/2 Teaspoon of Pimentón Dulce(Smoked Spanish Paprika),Coriander,Chilli,Black Pepper,Oregano.

2 Cups of Macaroni
1 Cup of Stock
1 Teaspoon of Cornflour
1/2 Cup of Dried Pumpkin Leaves-The dried pumpkin leaves can be found in an African Food Store. Simply rehydrate in hot water for 10 minutes and then rinse in cold water to eliminate grit.
If you grow pumpkins,or have access to fresh leaves,wash and chop,and cook as you would with curly kale.


Firstly, fry the sausages until cooked, and then set them aside. Fry the onions and garlic for 5 minutes, then add the spices and fry for another 5 minutes. Add the cornflour and stock, and then the pumpkin leaves.

Cook for 10-15 minutes, or until tender if using fresh leaves. If using dried ones, cook until they are not chewy and are tender.. This may take upto 10 minutes extra to cook them. Add the peas during this time.

Boil the pasta, for the recommended time on the packet. Add the sausages, which should be sliced and warmed through.. Reduce the sauce if desired and serve hot. Enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s