Savoury Sausage and Mushroom Pasta
with Green Peas and Spinach
Leaning on inspiration from 'Salisbury steak', this unctuous sausage and mushroom pasta with sweet peas and baby spinach is ready in 15 minutes or less!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
113 g
Mushrooms
170 g
Penne
(Contains Wheat)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
56 g
Onion, sliced
56 g
Green Peas
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
Not included in your delivery
0.06 tsp
Salt*
½ tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.
- While penne cooks, Heat a large non-stick pan over high heat.
- Thinly slice mushrooms.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, mushrooms and peas. Season with salt and pepper.
- Cook, stirring often, until mushrooms are soft and lightly golden, 4-5 min.
- Transfer veggies to a plate.
- Reheat same pan over medium-high.
- Add sausage and onions to the dry pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-4 min.**
- Add 2 tbsp (4 tbsp) butter. Cook, stirring often until butter melts, 1 min.
- Add Gravy Spice Blend and beef stock powder. Stir to coat.
- Add tomato sauce base and 1 1/2 cups (3 cups) water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add penne, veggies, spinach and half the Parmesan to pan with meat mixture. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide pasta between plates. Sprinkle remaining Parmesan over top.
If you've opted to get mild Italian sausage, cook it in the same way the recipe instructs you to cook the beef.**
