Pesto sausage and beans
Creamy red pesto cannellini beans with perfectly cooked sausages topped with a fresh basil oil.
Ingredients
- 6 Vegan sausages
- 2 tins of cannellini beans
- 125 g Spinach
For the pesto-
- 140 g Sun dried tomatoes
- 120 ml Olive oil
- 80 g Pine nuts
- 60 g Fresh Basil
- 50 g Vegan parmesan
- 1 Clove garlic
Instructions
- Lightly coat the sausages in oil and add to the air fryer on 180 for 8 minutes. You can also bake them if you don’t have an air fryer.
- Meanwhile make your pesto by blending all of the pesto ingredients.
- To a large deep pan add the two tins of cannellini beans with their juice.
- Add the third tin to a high speed blender and blend into a paste.
- Warm the mixture through then stir in the red pesto.
- Stir in some parmesan and fresh spinach.
- Cook through until the spinach has wilted.
- Serve up the beans topped with the cooked sausages and garnish with some more parmesan.
- Enjoy!