Ingredients pt 1

1 pack of Gosh! Veggie Cocktail Sausages
400g Brussels sprouts halved
Half a butternut squash, washed and skin left on, cut into medium cubes
400g rigatoni pasta
1 large onion, chopped
1 cup of cashew nuts
1/4 cup Brazil nuts
2.5 cups of water
1 tsp salt
2 tsp cornflour
Small handful of dried cranberries

Method pt 2

1. Prepare the Brussels sprouts and butternut squash and roast in a hot oven for 30-40 minutes at 180°C until the Brussels and squash start to char at the edges. Add the Gosh! Cocktail Sausages for the last few minutes to heat through
2. Meanwhile make the sauce by simmering the onion, cashew nuts, brazil nuts, salt and water in a saucepan for at least 10 minutes until the nuts are tender.
3. Cook the pasta as directed
4. Blend the sauce ingredients in a blender. Add the cornflour and blend until smooth
5. Drain the pasta. Pour the sauce into the pan, heat through gently whilst stirring until the sauce thickens
6. Add the pasta to the sauce, gently stir in the roasted vegetables, serve the pasta mixture and top with the sausages and then a sprinkle of dried cranberries