Confetti pasta with lamb sausage, roasted tomatoes & lettuce
A bold, no-waste pasta dish made with Dutch 'confetti pasta' from rescued carrot and yellow beetroot, tossed with organic lamb sausage, roasted tomatoes, plenty of garlic, and fresh lettuce.
What you need
How Maurice does it
- 1
Cook the confetti pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- 2
While the pasta cooks, slice the tomatoes in half and set aside. Slice the cooked lamb sausages into bite-sized pieces.
- 3
Heat olive oil in a pan over medium heat. Add the sliced sausages and cook until browned, about 3–4 minutes.
- 4
Add the halved tomatoes to the pan and stir. Cook for 2–3 minutes until they begin to soften.
- 5
Mince the garlic and add it to the pan. Season with black pepper and salt. Stir and cook for 1 minute until fragrant.
- 6
Add the cooked pasta to the pan and toss everything together. Cook for 1–2 minutes to heat through.
- 7
Chop the lettuce into small pieces and add to the pan. Toss gently until just wilted, about 1 minute.
- 8
Transfer to a bowl and serve immediately. Enjoy with a glass of white wine if desired.
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