Post training fuel - One pan veggie sausage & mushroom pasta

This is a perfect hearty meal for the whole family that can be partially or fully made before training and ready to put on the table quickly when you get home, a must for hungry young athletes!

Makes 3/4 portions. You can double the amounts if you have more mouths to feed, or for easy leftovers.

  • 1 pack of veggie sausages - chopped into bite size pieces (we used Cauldron Lincolnshire sausages)
  • 1 large onion, sliced
  • 1 pack of mushrooms, sliced  (whatever variety you like)
  • 1 heaped tsp garlic powder
  • 1 tsp dried or fresh rosemary
  • 250g wholemeal spaghetti (or pasta of choice)
  • 1 tin of tomatoes (we used tinned cherry tomatoes)
  • 1 veggie stock cube
  • 500ml water
  • 2 tablespoons of full-fat Greek yogurt

  1. Add a splash of olive oil to a large, lidded, deep-base frying pan on a medium heat
  2. Add the onions and mushrooms and cook until softened (approx 5 minutes)
  3. Add the garlic powder and rosemary 
  4. Add the sausages and cook off until browned (5 minutes)
You can leave it at this point with the lid on ready to come back to after training.
  1. Add the tin of tomatoes, stock cube, water and pasta
  2. Push the pasta into the liquid so it is submerged.
  3. Turn the heat up to medium-high and pop the lid on.
  4. Check the pasta and veggies aren't sticking to the bottom by giving them a stir every so often. You may need to add a little more liquid.
  5. Cook until the pasta is soft or al dente ( approx 10-12 minutes)
  6. Take off the heat and add the yogurt and stir through. 
  7. Finish with some pepper, chopped basil and parmesan.