Lifestyle
Boerewors spinach and pasta bake
A combination of tomatoes, herbs, and a little cream or cheese creates a luscious coating for the pasta, boerewors, and spinach.
Boerewors, with its coarse texture and aromatic spice blend, is usually found sizzling over a braai. Here, it’s given a new twist. Instead of serving it on a roll or with pap, the sausage is cooked, sliced, and folded into a rich, savoury sauce that clings to every piece of pasta. Recipe compliments of Fatti’s & Moni’s.
Ingredients
• 500g Boerewors, cut into bite-size chunks
• 30ml (2 tablespoons) sunflower oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 500ml (2 cups) finely shredded spinach
• 1 can (410g) chopped peeled tomatoes
• 300g shell noodles
• salt and freshly ground black pepper, to taste
• 200g (2 cups) grated cheddar cheese
• 125ml (1/2 cup) cream
• 30ml (2 tablespoons) sunflower oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 500ml (2 cups) finely shredded spinach
• 1 can (410g) chopped peeled tomatoes
• 300g shell noodles
• salt and freshly ground black pepper, to taste
• 200g (2 cups) grated cheddar cheese
• 125ml (1/2 cup) cream
Method
1. Preheat oven to 180 degrees C.
2. In a large saucepan, brown Boerewors over medium heat until just cooked through, remove and keep warm.
3. Add oil to the saucepan, heat, and fry onions and garlic until transparent.
4. Add spinach and tomatoes, bring to a simmer and cook until spinach has wilted, about 10 minutes. Remove the saucepan from the heat.
5. Meanwhile, cook pasta in boiling water according to instructions on the packet. Drain and add the mixture to the spinach and tomato mixture. Stir in the Boerewors, cream, and half of the cheese. Transfer to a large casserole dish.
6. Evenly sprinkle remaining cheese over the top, bake uncovered for 35-40 minutes or until top is golden brown and crisp.
2. In a large saucepan, brown Boerewors over medium heat until just cooked through, remove and keep warm.
3. Add oil to the saucepan, heat, and fry onions and garlic until transparent.
4. Add spinach and tomatoes, bring to a simmer and cook until spinach has wilted, about 10 minutes. Remove the saucepan from the heat.
5. Meanwhile, cook pasta in boiling water according to instructions on the packet. Drain and add the mixture to the spinach and tomato mixture. Stir in the Boerewors, cream, and half of the cheese. Transfer to a large casserole dish.
6. Evenly sprinkle remaining cheese over the top, bake uncovered for 35-40 minutes or until top is golden brown and crisp.
