Creamy sausage and mustard pasta

Creamy Sausage and Mustard Pasta

Shopping List

  • 1 Pack of Richmond Reduced Salt & Fat Sausages
  • 350g Penne or your favourite pasta shape
  • 200g Button mushrooms halved
  • 200g Tub of crème fraiche
  • 1 Head of broccoli cut in to florets
  • 1 tbsp. Olive oil or vegetable oil
  • 1 tbsp. Grain mustard
  • Salt and pepper to taste
  • 50g Grated parmesan (optional)
Step 1 Heat the oil in frying pan on medium heat, add the sausages and cook for 5 minutes. Whilst the sausages are cooking bring a pan of salted water to the boil ready to cook the pasta
Step 2 After 5 minutes discard any excess oil from the sausages. Add the pasta to the boiling water and cook for 10-12 minutes until it has a slight bite left to it.
Step 3 Add the mushrooms to the frying pan with the sausages and cook, stirring regularly. Place the broccoli florets in a microwaveable bowl with a splash of water, cover and microwave for 2 minutes to cook gently.
Step 4 Just before the pasta is ready add the broccoli, crème fraiche and mustard to the mushrooms and sausages and stir together to form a sauce. Add half a cup of the pasta cooking water to loosen. Season to taste with salt and pepper.
Step 5 Drain the pasta and return to the sauce pan. Stir in the pasta sauce to coat thoroughly.
Step 6 Serve in to bowls and sprinkle over the grated parmesan if using.

Richmond

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