Spaghetti with sautéed cauliflower and brussel sprouts

I wasn't quite sure where this was going when I started out but I had sautéed brussel sprouts, bacon and butter in mind.  It soon turned into this absolutely delectable spaghetti which I intended to be low calorie but in the end I'm not so sure.  I'll add it up later, for now - lets just say I REALLY enjoyed it!  I sat outside watching the girls play, drinking a chilled glass of pinot grigio and the stress of another day of school holidays just melted away....

Ingredients:

spaghetti pasta

extra virgin olive oil

a knob of butter

1 cup cauliflower florets, cut small

1 cup brussel sprouts, cut in half (approx 6-8)

150g pork sausage

100g parmesan cheese, shaved
1 tblspn each of thyme, rosemary, sage - finely diced
2 cloves garlic, crushed

2 tblspn creme friache

red chili flakes

sea salt and pepper

2 slices stale bread, crumbed

Method:

• Boil the kettle for the pasta
• In a skillet or large fry pan, heat a 1 tblspn of olive oil and a knob of butter
• Add the brussel sprouts, cut side down and cauliflower, put a lid on and cook for approx 5 minutes stirring occasionally until they are slightly golden.
• Add the pork sausage to other side of the pan and cook, breaking it up as you go
• Add garlic and herbs and cook until fragrant

• In a separate, small pan, heat 1-2 tblspn of olive oil and add the breadcrumbs.  Fry off until crunchy and brown, approx 3-4 minutes.  Tip out onto paper towel to absorb the excess oil (!)

• Cook your spaghetti until al dente, retaining 1/3 cup of pasta water
• When cooked, add pasta to the sausage and vegetable mix, with some pasta water, the creme friache, a sprinkle of red chili flakes and most of the parmesan cheese.
• Heat through until all combined
• Serve immediately with a sprinkle of toasted breadcrumbs on top, extra chili flakes and parmesan if desired