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- Creamy Sausage, Leek and Pea Pasta
Creamy Sausage, Leek and Pea Pasta
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6 serving
Prep time:
Cook time:
Serves: 6
Feed the family cheaply and quickly with food stylist and writer Saskia Sidey’s budget-friendly Creamy Sausage, Leek and Pea Pasta. It’s loaded with plenty of naturally sweet green veg, and uses a porcini cooking cream to make the sauce – a brilliant hack for an easy, speedy bechamel. The cream is light in texture with a subtle mushroom flavour that works well with the silky soft leeks and rich pieces of sausage. Looking for more pasta recipes? Look no further.
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Ingredients
- 8 pork sausages
- 500g macaroni
- 250g frozen peas
- 40g unsalted butter
- 500g leeks, finely sliced
- 4 garlic cloves, crushed or grated
- 3 thyme sprigs, leaves picked and finely chopped
- 1 tbsp dijon mustard
- 2 (125ml) cartons mushroom cooking cream
- 40g parmesan, finely grated
Method
Step 1
Squeeze the sausages out of their skins into a dry pan over a medium-high heat. Crush with a wooden spoon to break the meat up into small, crumbly pieces and cook for 6-7 mins until golden.
Step 2
Meanwhile, cook the macaroni in a large pan of boiling salted water as per the pack instructions until al dente; add the peas for the final 2 mins.
Step 3
Tip the sausage meat onto a plate and return the pan to a medium-low heat. Add the butter, leeks and a pinch of salt. Cook for 3-4 mins until the leeks have softened, stirring occasionally.
Step 4
Add the garlic, chopped thyme and mustard and cook for 1 min until fragrant. Stir in the porcini mushroom cream, followed by three-quarters of the parmesan and season to taste.
Step 5
Drain the pasta and peas (reserving a mugful of pasta water), and add to the sauce with the sausage meat. Toss well, adding a splash of pasta water to emulsify the sauce so it coats everything lightly. Serve immediately, with the remaining parmesan to sprinkle over. Store leftovers in an airtight container in the fridge for up to 2 days.
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