Creamy Sausage Pasta with Flat Mushrooms
This creamy sausage pasta comes together in just twenty minutes. A great family friendly meal.
This recipe uses one of my favourite cheats, cream cheese. Whether you choose the light or full fat version, it’s basically a cheese sauce in a box. So long as the mixture you’re adding it to has a little flavour and not too much liquid, you’re on to a winner.
I was looking for an easy tea tonight as my husband’s in a show this week, so I’m on my own with the small one most tea times. Sausages and pasta are both sure fire winners with him – last week when we fed him pasta he gave us both a great big kiss!
Just to make sure I had his interest, I let him choose a vegetable. He picked Portobello mushrooms – he’s a bit mushroom mad at the moment, straw mushrooms being his favourite. I know it’s a bit unorthodox to dice flat mushrooms, but the thick meaty chunks this resulted in were really tasty. If it bothers you, quarter some closed cup mushrooms.
You could make this a hot and creamy sausage pasta by adding a little chilli with the garlic and paprika, but I chose to sprinkle some crushed chillies on top instead for a bit of oomph. You could easily skip these, or substitute torn fresh basil or grated cheese. It would be fine to use chunkier sausages, but I like chipolatas for this kind of dish as you get more pieces of sausage.
This was really yummy, one to make again. The toddler even used his fork! I’ve said this serves 1-2 people – it would be a giant meal for one, or a reasonable bowl each for two. I’m fairly sure it would double up without issues, but have yet to try this.
An easy 20 minute pasta dish with all the flavour of sausages
- 85 g/3oz dried pasta
- 227 g/8oz chipolata sausages
- 1 onion
- 2 to matoes
- 3 large flat mushrooms
- A little cooking oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 100 g/3.5 oz cream cheese
- Crushed chillies to garnish
- Put the pasta on to boil.
- Chop the sausages directly into a non stick frying pan with scissors. Start them browning.
- Dice the onion, tomatoes and mushrooms. Stir them into the sausages. If the sausages haven't produced any liquid add a little oil.
- Stir in the garlic and smoked paprika.
- Let the sauce simmer, stirring occasionally, until the tomatoes and mushrooms have softened and the pasta is cooked.
- Now stir in the cream cheese slowly, letting it melt in.
- Drain the pasta well and mix in.
- Garnish with crushed chillies if you wish.