Thursday, August 14, 2014
I am having a blast with these quick pasta dishes - ever since I learned that a block of cream cheese (or soft cheese, as they call it over here) is a great "sauce" for pasta, I've been throwing it in with various ingredients to great success (or at least to A's approval, which is basically the same thing). Today's recipe follows this theme.
Sausage and Mushroom Pasta
500g dried pasta (I like fusilli for this)
1 container cream cheese / soft cheese
250g mushrooms (I used plain old white mushrooms but I'm sure any would work)
250g sausage (I went with a plain British pork sausage)
handful of parsley, chopped
salt and pepper to taste
1. Boil the pasta according to the package directions in well salted water. Drain, reserving a little pasta water.
2. Meanwhile, cook the sausages and then dice into small pieces. Reserve any fat that remains in the pan from the sausages.
3. Slice the mushrooms and cook them in the sausage pan, adding salt and pepper to taste.
4. Mix pasta, sausage, mushrooms and cream cheese in pot, adding a little reserved pasta water if the sauce needs loosening.
5. Serve, adding parsley on top and additional pepper if desired.