Looking for a simple and tasty festive meal to cook, to help with feeling Christmassy? Then look no further.
After making my slow cooker festive lamb the other weekend (recipe here), I found myself craving festive food. Anything to make me feel more Christmassy, as I was starting to come down with the office flu. So I got my thinking hat on.
I wanted to create something which could be whipped up before Christmas, and feel festive, but also something which could be adapted to use up leftovers after Christmas Day. Something that doesn’t involve cramming as many leftovers between two slices of bread, or frying them up into some sort of bubble and squeak.
Even in the few days after Christmas, I still like to be slightly indulgent – ok, eating no where near as much as Christmas Day, but just eating a really nice dinner. As I’m only on email for work over Christmas, I’m at home so like to make the most of the extra time for cooking.
This recipe doesn’t really take that much time, but is well worth the extra effort.
This indulgent, creamy cranberry pasta with sausage, bacon and sprouts is absolutely delicious. With a rosemary aroma running through, and streaks of cranberry flavour, its slightly sweet which goes so well with the salty bacon and sausages.
If you’re using up leftovers, you could use up your turkey, any leftover pigs in blankets (a rare thing to be leftover from our Christmas lunch, but you never know) and any cooked sprouts. There’s no point in wasting anything – even the veggies.
So here’s how to make it:
Ingredients (serves 2)
- 4 chipolata sausages
- 3 rashers streaky bacon, chopped
- 100g spaghetti/penne pasta
- 100g Philadelphia Lightest
- 1 tsp. dried rosemary
- 1 1/2 tbsp. cranberry sauce (I used Ocean Spray whole cranberry)
- 100ml milk
- Handful of cooked sprouts, per person (for those who like them!)
- Handful of dried cranberries and a sprig of rosemary, for serving
- Place the spaghetti, broken in half, in a saucepan and cover with water. Bring to boil and cook the pasta for about 12 minutes, or until soft.
- Whilst the spaghetti is cooking, heat a little oil in a wok and cook the sausages until starting to brown on the outside, and no longer pink in the middle – I do mine a little longer as I do like a crispy skin.
- Add the bacon to the frying pan and continue to cook for another 2 minutes.
- Drain the spaghetti well and add to the wok, along with the cream cheese, cranberry sauce, dried rosemary and milk. Stir to combine well.
- At this point, add the sprouts, if using (I only added sprouts to my portion as Alex doesn’t like them).
- Continue to heat over a medium heat for 5 minutes, stirring often, until hot throughout and all the pasta is evenly coated in sauce.
- Divide between two dishes, sprinkle with dried cranberries and garnish with a sprig of rosemary (to make it look pretty).
That’s it. One delicious festive pasta. As mentioned before, it is super versatile, so perfect for leftovers – just throw in whatever you fancy. I’m already thinking about how I’m going to be adapting this after Christmas Day.
Do you have a favourite festive meal or Christmas ingredient?