Sausage and Pesto Stir-Fry


Serves: 2 (sometimes with leftovers!)

Ingredients: (you can swap any of the veggies for what you’ve got!)

1/2 cup rice

3-4 sausages (we used gluten free chicken ones but you can use any)

1 large carrot, shredded

1/4 cabbage, shredded/sliced thinly

6-8 mushrooms

1 onion 

1 pepper

1 courgette

1/3 broccoli cut into florets

2 tbsp green pesto (we use Tesco Finest Pesto as it’s made with olive oil but you can easily make your own too).



  • Put the sausages on a tray and cook for the time on the packet.
  • Whilst the sausages are cooking, cook the rice in a pan on a low heat. When cooked, rinse with boiling water and leave to one side.
  • Chop/slice all the veg and put into a frying pan/wok. Add about 1-2cm water to soften the veg and ‘fry’ (if the veg are still hard and the water has gone, add in a bit more).
  • Once the water has evaporated and the veg are soft, and in the pesto and mix/warm through (add in salt and pepper if you want it at this point).
  • By this time the sausages should be cooked – chop them and add in.
  • Finally add in the rice and slowly mix so that everything is coated in the pesto and veg mixture. 
  • Serve and ENJOY!

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