Mushroom & sausage pasta

Mushroom & sausage pasta

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(62 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
An easy pasta dish which will see you through many a midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal641
  • fat29g
  • saturates11g
  • carbs72g
  • sugars4g
  • fibre4g
  • protein28g
  • salt1.96g
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Ingredients

  • 4 sausages, skin removed and meat squeezed out
  • 4 bacon rashers, diced
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 200g mushrooms, chopped
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 350g pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 50g parmesan, grated, plus extra shavings to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 egg yolks
  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp half-fat crème fraîche

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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nugsy3012
17th Jul, 2012
5.05
Yummy! I can't help feeling that this is a bit on the fatty side for a mid week supper, but it's certainly quick and delicious. I didn't have a huge amount of mushrooms so used some very finely diced celery and peppers to bulk out - worked well. Also substituted Parmesan with cheddar and creme fraiche with low fat natural yogurt. Recommended!
Bungly
13th May, 2012
5.05
Very easy and delicious!
heidinell
17th Feb, 2012
5.05
Top recipe, popular with the whole family. Will definitely be making again.
dizzycooking
3rd Feb, 2012
4.05
Super filling but lovely, just don't expect to be doing any activity after
elibet
31st Jan, 2012
you won't believe how yummy this is, until you've tried it - i wish id made double. don't omit the mushrooms and parsley, they are crucial to this dish. my son hates mushrooms but he ate it all up. don't bother with creme fraiche if you don't have it to hand - cream will do just as well. more changes I made - reduce the amount of pasta if you are feeding less , i used 5 large Waitrose Italian sausages with fennel for 250g of pasta.
mlclaret
21st Nov, 2011
5.05
A quick, tasty supper which we all enjoyed. I used single cream as I didn't have any creme fraiche but it didn't seem to make any difference to the overall taste!
eleanormayo
21st Nov, 2011
4.05
Had this for supper last night and really enjoyed it, although we were naughty and used cream instead of creme fraiche as I had some that needed using up. Would do again.
yuliya112
28th Sep, 2011
5.05
Love it!.. Made it for my boyfriend for lunch, I tasted it and it was brilliant. Hopefully he likes it!
coke75
27th Sep, 2011
5.05
Very delicious and so easy to make!!
maclews
13th Sep, 2011
5.05
I agree this recipe is awesome! Its basically carbonara. Easy quick and great tasting, what else do you want? This is going to be one of our weekly recipes from now on. I added lemon zest as well and some chilli flakes to give it a zing. :) bon appetit

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