Field mushroom and vege sausage rigatoni

1 Place a large saucepan of water over a high heat, bring to the boil, pour in the pasta and cook until al dente.

2 Spray a large frying pan with oil and place on a medium heat. Add the sausage slices and fry 4-5 minutes until browned, remove from the pan and place to one side.

3 Place the pan back on the heat, spray with more oil if needed and add the leek and garlic. Sauté 3-4 minutes until softened, then add the mushrooms and cook a further 3-4 minutes until softened and brown. Pour in the soy sauce and add the sausage slices back to the pan, pour over the wine, wait a few moments for it the cook off, then add the evaporated milk and plain flour. Stir to combine and simmer gently for a few minutes until thickened and season to taste. Serve the sauce over the pasta and sprinkle with the flat-leaf parsley. Serve with salad.

Turn it into lunch

4 Cook 1 medium-sized potato in the microwave for 10 minutes until soft. Re-heat 1 cup of leftover sausage and mushroom sauce. Slice the potato open, pour in the sauce and sprinkle with 1/4 cup of grated edam cheese.