Sausage, mushroom & tomato pasta

Sausage, mushroom & tomato pasta

  • Rating: 4 out of 5.32 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy supper to throw together last minute, if you have more time make the sausages into meatballs

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal681
fat27g
saturates7g
carbs86g
sugars8g
fibre5g
protein29g
salt1.52g
Advertisement

Ingredients

Method

  • STEP 1

    Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

RECIPE TIPS
LOWER FAT

You can use reduced-fat sausages if you want to cut the fat content of this recipe.

CREAMY MUSTARD PASTA WITH SAUSAGE MEATBALLS

Squeeze the sausagemeat out of the skins, then roll into small balls with your hands. Fry with the mushrooms as before until golden, add the tomatoes, then fry until they have just softened, rather than popped completely. Add 3 tbsp crème fraîche (or more if you like) and 1 tbsp wholegrain mustard, then heat until the sauce is hot through. Season, stir in the flat-leaf parsley and serve with the drained pasta.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.32 ratings
Advertisement
Advertisement
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer
Advertisement

Sponsored content