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Spaghetti with Sausage and Roasted Vegetable Sauce

This hearty spaghetti dish pairs roasted vegetables and turkey sausage with a vibrant sun-dried tomato pesto. Finished with creamy cannellini beans, it’s a wholesome and flavour-packed meal perfect for any night of the week.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14
Spaghetti with Sausage and Roasted Vegetable Sauce
Catelli Classic Spaghetti

Ingredients

  • 1 PKG(300G) CATELLI® Spaghetti
  • 1/2 cup (125 mL) packed parsley leaves
  • 1/4 cup (60 mL) sliced sun-dried tomatoes
  • 1/4 cup (60 mL) olive oil
  • 4 cloves garlic
  • 3/4 tsp (4 mL) each Italian seasoning, salt and pepper
  • 2 cups (500 mL) halved cherry tomatoes
  • 2 cups (500 mL) each cubed yellow pepper and butternut squash
  • 4 turkey sausages
  • 1 can (540 mL) cannellini beans, drained and rinsed

Cooking Steps

Step 1

Preheat oven to 425°F (220°C). Combine parsley, sun-dried tomatoes, oil, garlic, Italian seasoning, salt and pepper in a blender or food processor. Blend until smooth

Step 2

Combine tomatoes, yellow pepper and squash in a small roasting pan and toss with half the pesto mixture. Push to one side of pan; add sausages to the other side of pan.

Step 3

Roast for 40 minutes. Remove sausages to a board and slice thinly. Stir beans into vegetable mixture; roast for an additional 5 minutes.

Step 4

Meanwhile, cook spaghetti according to package directions.

Step 5

Add hot spaghetti, sliced sausages and remaining pesto mixture to roasting pan; toss to combine.

Fighting Against Forced Labour and Child Labour in Supply Chains Act.
Loi de lutte contre le travail forcé et le travail des enfants dans les chaînes d'approvisionnement