Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

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


print recipe
Creamy Sausage, Pea and Mushroom Pasta

Creamy Sausage, Mushroom and Pea Pasta

A creamy sausage, mushroom and pea pasta recipe.
  • 1 Onion, sliced
  • 1 TSP Dried Thyme
  • 150g Chestnut Mushroom, sliced
  • 6 Pork Sausages, chopped into big chunks (or use 18 chipolatas)
  • 200ml Double Cream
  • 1 Beef Stock Pot
  • 100g Frozen Peas
  • 100g Parmesan, grated
  • 300g Pasta
Step 1: Heat a glug of oil in a large frying pan ad gently fry the onions for 10 minutes until starting to colour. Add the thyme and mushrooms and cook for a further 5 minutesStep 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.

Prep time: Cook time: Total time:
Yield: 4 adult servings

Pin the Sausage Pasta for later ...

Creamy Sausage, Pea and Mushroom Pasta
Creamy Sausage, Pea and Mushroom Pasta


You Tube

Beth Sachs
Share :

Meal Plan 27th July - 2nd August 2015

Its the first full week of the holidays here. Hopefully the weather will improve so we can get out and about and in preparation I've batch cooked several meals which I can just pull out of the freezer the night before. Whats everyone else having this week? Looking at the weather forecast I don't think its going to be BBQ weather!

Monday 27th July
Chicken Curry, Rice and Naan Breads

Tuesday 28th July
Creamy Sausage Pasta

Wednesday 29th July
Chicken Kievs, Sweet Potato Mash and Broccoli

Thursday 30th July
Oven Baked Risotto

Friday 31st July
Panini's and Salad

Saturday 1st August
Spaghetti Bolognese

Sunday 2nd August
Eating out.

Beth Sachs
Share :

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.


| Serves: 25  | Prep Time: 5 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes  |


  • 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 oven to 190c/170 Fan. Grease 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.

| Author: Beth Sachs | Date: 26th July 2015 |

Beth Sachs
Share :

Follow @jamandcream