Ingredients

· 250 g penne

· 4-5 chicken sausages

· 1 tablespoon olive oil

· 400 g brussels sprouts, halved

· 1 leek, pale section only, thinly sliced

· 3-4 garlic cloves, crushed

· 250 ml thickened cream

· 1 lemon, zested, juiced

· 1 tablespoon wholegrain mustard

· 20 g natural flaked almonds, toasted

Method

Cook the pasta until al dente. Drain well. Meanwhile, heat a frying pan over high heat. Add the sausage mince and cook, stirring, until golden brown. Transfer to a bowl. Heat the oil in the frying pan. Add the brussels sprout and cook, stirring, until the brussels sprout begins to caramelise. Add the leek and garlic and cook until tender. Return the sausage mince to the pan with the cream, lemon juice and mustard. Cook, stirring, until the sauce thickens. Add the pasta and toss to combine. Season. Divide the pasta mixture evenly among serving bowls. Sprinkle with almond and lemon zest.