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Mushroom & sausage pasta

Mushroom & sausage pasta

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A star rating of 4.6 out of 5.126 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
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
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE IT VEGGIE
For a vegetarian alternative, replace the meat with an extra 300g mixed wild mushrooms, fry until brown and use a vegetarian Parmesan.

Goes well with

Recipe from Good Food magazine, May 2011

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A star rating of 4.6 out of 5.126 ratings
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