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.


  1. Creamy Butternut Squash Pasta from Jam and Clotted Cream
  2. Creamy Veggie Tortellini Soup from Jam and Clotted Cream
  3. Creamy Chicken and Pepper Pasta (GF) from The Kitchen Shed
  4. Creamy Cajun Chicken Pasta from Charlotte's Lively Kitchen
Creamy Sausage, Pea and Mushroom Pasta


Creamy Sausage and Mushroom Pasta
Yield: 4Pin it

Creamy Sausage Pea and Mushroom Pasta

A creamy and filling sausage, pea and mushroom pasta recipe.
prep time: 10 minscook time: 30 minstotal time: 40 mins


  • Onion, sliced
  • 1 TSP Dried Thyme
  • 150g Chestnut Mushroom, sliced
  • Pork Sausages, chopped into big chunks (or use 18 chipolatas)
  • 200ml Double Cream
  • Beef Stock Pot
  • 100g Frozen Peas
  • 100g Parmesan, grated
  • 300g Pasta


Step 1: Heat a glug of oil in a large frying pan and gently fry the onions for 10 minutes until starting to colour. Add the thyme and mushrooms and cook for a further 5 minutes.

Step 2: Turn up the heat and add in the sausages and cook for 5 minutes until browned.

Step 3: Stir in the double cream, stock pot, peas and parmesan and simmer for 10 minutes.

Beth Sachs (Jam & Clotted Cream)

Strawberry & Milk Chocolate Cookies

Strawberry and Milk Chocolate Cookies

As you can probably tell there's been lots going on here at Jam and Cream HQ over the past few weeks. Fellow Cornish blogger and designer ByRosanna has created a fantastic new blog template for me, which will hopefully allow me to take Jam and Clotted Cream to a new blogging level. Any feedback on the new design is much appreciated as I continue to tweak and tinker.

In other news Heidi is now 4 months old - where did that time go?! Lowen and Rory are on their school holidays and my house looks like a bomb site. Unfortunately the weather hasn't been good enough to get on the beach yet so we've been doing lots of baking - these lovely cookies being one of our efforts, as well as den building, watching Harry Potter and playing on the Wii. Hopefully the weather will perk up next week as we have lots of day trips planned.

A little while ago I was sent some baked strawberries to try from Urban Fruit so we teamed them with some milk chocolate chips to create these wonderfully sweet and chewy cookies. If you can't get hold of the baked strawberries then you could substitute with raisins or sultanas.


Strawberry and Milk Chocolate Chip Cookies
Cookies, Baking
Yield: 25 cookiesPin it

Strawberry and Milk Chocolate Chip Cookies

A chewy baked strawberry and milk chocolate cookie recipe
prep time: 10 minscook time: 10 minstotal time: 20 mins


  • 150g Butter, softened
  • 80g Light Brown Sugar
  • 80g Granulated Sugar
  • 1 TSP Vanilla Extract
  • 1 Egg
  • 225g Plain Flour
  • 1/2 TSP Bicarbonate of Soda
  • Pinch Salt
  • 100g Milk Chocolate Chips
  • 100g Baked Dried Strawberries


  • Step 1: Preheat the oven to 190°c/170° Fan. Line 2 baking sheets.
  • Step 2: Cream the butter and sugars with a wooden spoon in a large bowl, then beat in the vanilla extract and egg.
  • Step 3: Sieve the flour, bicarb and salt into the bowl and mix until combined. Gently stir in the choc chip and strawberries.
  • Step 4: Spoon teaspoons of the mixture onto the baking sheets and bake for 8-10 minutes. Transfer to wire rack to cool.


Beth Sachs (Jam & Clotted Cream)
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