Creamy Sausage Mushroom Pasta

“`

Prepare for a symphony of flavors with creamy sausage mushroom pasta! This delightful dish puts a twist to your traditional pasta, elevating it to a crowd-pleaser. Irresistibly creamy, packed with savoury sausage and perfectly saut��ed mushrooms, it’s amazing what magic these simple ingredients can conjure up. Creamy sausage mushroom pasta is perfect for those cozy family dinners or when you want to jazz up a normal pasta night. You’ll be in for a treat, because who doesn’t love a good pasta? It’s creamy, meaty and absolute comfort food!

Whipping up this gorgeous plate takes around 15 minutes prep time and about 20 minutes of cooking time. So, in just about 35 minutes, this deliciousness can be served hot from stove to table, making it a great option for weeknights too!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Yield: 4 plates

Hang tight! We’re about to dive into the grand recipe. Make sure to keep your pots ready folks!

Ingredients & Equipment You’ll Need

• 250g of pasta
• 250g of sausage
• 250g of sliced mushrooms
• 1 cup of cream
• 1 medium sized onion, finely chopped
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Grated parmesan cheese
• Olive oil

Equipment: Medium sized frying pan, large pot, colander

Sausage and mushrooms provide a savory depth to this dish, while the cream���feel free to use light cream for a less fat version���gives it a splendid, smooth texture. You can also substitute sausages with chicken or mushrooms with any veggie of your choice to make it according to your preference.

How To Make Creamy Sausage Mushroom Pasta

1. First, you’d want to cook the pasta according to the instructions on the package. Just remember, it should be al dente – not too soft, not too hard. Drain and set aside.
2. In the pan, heat some olive oil on medium and toss in the sausages. Cook until they’re a delightful brown. Add onion and garlic, cook until translucent.
3. It���s mushroom time! Throw them in the same pan, saut�� till they���re nicely caramelized.
4. To this, pour in the cream, let it simmer till it thickens slightly. Put in the cooked pasta, give ���em a good mix, so it soaks up all those lovely flavors! Sprinkle your salt and pepper now.
5. Serve hot, garnished with generous amounts of grated parmesan cheese. Voila, your creamy sausage mushroom pasta is ready to impress!

Tips For The Best Results

• The key to a delicious pasta, is perfecting the timing. Overcooked pasta becomes mushy. So, cook it al dente for the best texture.
• For an extra flavor punch, you can add a touch of white wine to your mushrooms while sauteing. Trust me, the flavour it gives is wild!

Storage Tips

• You can refrigerate the leftovers, make sure to store it in an air-tight container. Just reheat when ready to eat again!
• This pasta can also be frozen for up to 3 months.

Frequently Asked Questions

Q: Can I use any other type of pasta?

A: Absolutely! Fusilli, penne or spaghetti would work perfectly well.

Q: Can I add any other vegetables?

A: Yes, bell peppers or baby corn would be a great addition.

Q: What can I use instead of cream?

A: You can use milk thickened with a bit of flour, if you don’t have cream handy.

Q: Which cheese would best suit this dish?

A: I find parmesan cheese works great, but feel free to use your favorite.

Q: Is this a spicy dish?

A: This dish is more savory and creamy rather than spicy. But you can add in some chilli flakes if you’d like a kick!

Nutritional Facts of Creamy Sausage Mushroom Pasta

Each serving of this decadent pasta dish contains approximately 500 calories,16g of fat, 55g of carbohydrates and 25g of protein.

At the end of the day, making creamy sausage mushroom pasta is a delightfully simple process, and the results are mouth-wateringly, lip-smackingly delicious! Its creamy charm with the bold savoury punch of sausages and mushrooms make it a hit with just about everyone! You can serve it with a side of garlic bread or a refreshing salad. Also, a glass of white wine wouldn’t hurt! So, go ahead, get cooking and dig in!

“`