Red Pesto, Sausage & Cauliflower Traybake
One of the things I love about being a foodie creator is that at the end of the week I usually have a surplus of food in the fridge… and this is where I get creative. Obviously, I hate food waste so I try and inventively use up whatever is in there.
That’s why you may see a run of ingredients being used by me, but I also think that that’s how most of us actually cook. We’re not always on the pulse of every item that’s in season but we buy what we like and what we know will get eaten, with the occasional new thing thrown in.
I think a traybake is a useful and tasty way to use everything up in one go and this Red Pesto, Sausage & Cauliflower Traybake is no exception. I’m slathering everything in a homemade red pesto because I had a surplus of basil, and it did not disappoint.
For the red pesto:
- 1 x 30g bunch of fresh basil
- 2 cloves garlic
- 50g pine nuts
- 50g finely grated strong cheddar
- 1 x 250 tub of sun-dried tomatoes (in oil)
- Roughly 3 tablespoons olive oil
For the tray bake
- ½ large cauliflower – cut into wedges (with the leaves on)
- 1 large carrot – cut into wedges
- 1 bunch asparagus – it’s British Asparagus season
- A handful of mushrooms – halved
- 2 banana shallots – quartered
- 8 sausages – I used veggie sausages
- 1 x 400ml can butter beans – drained
- Salt and pepper
- 2 tablespoons Greek Yoghurt
To make the pesto, place all the ingredients into a food processor and blend until a rough paste is formed. You may need a little more oil. Taste to see if the balance is to your liking. Add more cheese or basil and blend again. Set aside.
For the traybake – preheat the oven to 170C / 338F
Place all the vegetables into a large bowl and pour over half the pesto and mix well, add the sausages and mix again. Tip this mixture onto the baking sheet and roast in the oven for 25 mins.
Remove from the oven and pour over the butter beans and half the remaining pesto. Stir the veg again and place back in the oven for another 25 mins or until darkly golden.
Add two tablespoons Greek Yoghurt to the remaining pesto and stir well. Spoon this onto the hot traybake along with some freshly torn basil.
For more traybake ideas, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
Leave a Reply