Mushroom & sausage pasta
By Good Food
Contains pork – recipe is for non-Muslims only
An easy pasta dish which will see you through many a midweek meal
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 641
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fat 29g
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saturates 11g
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carbs 72g
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sugars 4g
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fibre 4g
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protein 28g
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salt 1.96g
Ingredients
- 4 sausages, skin removed and meat squeezed out
- 4 bacon rashers, diced
- 200g mushrooms, chopped
- 350g pasta shapes
- 50g parmesan, grated, plus extra shavings to serve
- 2 egg yolks
- small bunch parsley, finely chopped
- 2 tbsp half-fat crème fraîche
Tip
Make it veggieFor a vegetarian alternative, replace the meat with an extra 300g mixed wild mushrooms, fry until brown and use a vegetarian Parmesan.
Method
Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.
Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.
Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it’s a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.
