Creamy Sausage, Pea and Mushroom Pasta

Creamy Sausage, Pea and Mushroom Pasta

You can't beat a good pasta dish and this one is my children's all time favourite, just pipping Nigella's Marmite Spaghetti (don't knock it until you've tried it) to top spot.

I make the creamy sausage sauce and pop it into the freezer, ready to pull out on a busy weeknight. If your kids don't like mushrooms - mine aren't that keen to be honest, but I continue to persevere- then swap for some diced courgettes.


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • 1 Onion, sliced thinly
  • 1 TSP Dried Thyme
  • 6 Pork Sausages, each one cut into 4 pieces
  • 100g Mushrooms, sliced
  • 100g Frozen Peas
  • 1 Beef Stock Pot (I use Knorr)
  • 200ml Double Cream
  • 350g Pasta
  • Parmesan to serve


  • Step 1: Gently fry the sliced onion and thyme in a large frying pan until soft and starting to brown (about 10 minutes). Meanwhile cook the pasta according to instructions.
  • Step 2: Turn up the heat to the frying pan, add the sliced mushrooms and cook for a few minutes before popping in the sausages.
  • Step 3: Once the sausages are browned add the beef stock pot, cream and frozen peas. Let the sauce simmer for about 6-7 minutes.
  • Step 4: Drain the pasta and combine with the creamy sausage sauce. Serve with grated Parmesan.

| Author: Beth Sachs | Date: 30th July 2015 |


  1. Will have to bookmark this yum :)

    1. Hi Hannah. Its a really tasty dish - hope you enjoy

  2. Ooh, like the look of that! Will be giving that a try very soon.


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