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Creamy Sausage and Pasta

Creamy Sausage and Pasta

with Green Beans and Garlicky Mushrooms
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
243 kcal
Protein
: 
10.5g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Closed Cup Mushrooms

80 grams

Green Beans

1 unit(s)

Garlic Clove

4 unit(s)

Pork and Oregano Sausage

200 grams

Spaghetti

1 sachet(s)

Vegetable Stock Powder

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

200 milliliter(s)

Reserved Pasta Water

Energy (kJ)1016 kJ
Energy (kcal)243 kcal
Fat19.4 g
of which saturates12.2 g
Carbohydrate6.7 g
of which sugars4.5 g
Dietary Fibre2.3 g
Protein10.5 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.25 tsp of salt. Thinly slice the mushrooms. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Pop the sausages on a lightly oiled baking tray and roast them on the top shelf of your oven until browned and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

2

Meanwhile, add the pasta to the boiling water and simmer until tender, 8 mins (see ingredients for amount you need). Once tender, drain the pasta but reserve some of the pasta water for the sauce (see the ingredient list for the amount you need to reserve). Pop the pasta back in a pan, drizzle with olive oil and stir through to stop it sticking together.

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, aad the mushrooms to the pan and season with salt and pepper. Fry until browned, 5-6 mins. Add the garlic and cook for 1 minute.

4

Pour in the reserved pasta cooking water and chicken stock powder. Stir together and bring to the boil, add the green beans, cover with a lid and simmer until the green beans are tender, 2-3. Add three-quarters of the cheese. Stir together and simmer until reduced by half, 3-4 mins. Stir in the sour cream until well combined. Remove from the heat.

5

Once the sausages are cooked, pop them on a board and chop into 2cm thick rounds using a knife and fork. Add them to the sauce and stir to combine. Add the spaghetti to the sauce along with a splash of water if it needs it. Toss to combine. Season to taste with salt and pepper.

6

Serve in bowls with the remaining hard Italian style cheese sprinkled on top. Enjoy!

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