- 6 Onion-free Pork or lamb sausage
- 1/2 tbsp Garlic oil
- 1 cup Leek
- 2 cups Spinach
- 2 cups Broccoli
- 1 1/2 cups Green beans
- 200 g Pasta (no gluten)
- 1 tbsp Nicely chopped parsley
- 6 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 cup Milk
- White sugar seasoning
- Pepper and pepper seasoning
Making low carb simple
Boil some large quantities of water ( you'll need some for pasta). Add some salt to the water. It's best to make it salty so your pasta can get a lot of flavors.
Prep your spinach, broccoli, and green beans. slice and dice the leek leaves as you would with your onion.
Cut half the sausage. Peel the casing off. And cut your sausage into small sizes (like the gnocchi balls). It'd be soft. That's fine.
Cook your pasta in accordance with the recommended time on the label. You'll need a timer: wait for 2 minutes before the finish time, then add green beans and broccoli to your pasta water (the boiling water). Cook for an extra 3 minutes. Drain, then toss with olive oil ( to prevent the pasta from joining together unnecessary)
As the pasta continues to cook, put a frying pan on heat set to 'medium-high. ' Add garlic oil and leek.
Fry for up to 2 minutes till it becomes crispy. Take off the leak. Put in a bowl. Then add sausage and leave each side to sizzle up for 3 minutes.
Before the end of the 3 minutes, put spinach and let it wilt.
Now, put your spinach and sausage aside.
Put the pan on 'medium heat'
Add butter, allow it to melt, then mix with milk and lemon juice and let it simmer for a minute. Thicken the mixture with cornflour. Add pepper, salt, and sugar (if necessary) for seasoning. Take away from heat as soon as it thickens.
Toss all ingredients in the pasta pot. Then pour them on the sauce. Be sure that they mix properly. Then add parsley. And season with black pepper. That's all. Ready to serve. How delicious.