Recipe

Pork sausage and mushroom fettuccine

A warming and filling budget sausage and pasta dish that's ready to eat in less than 30 minutes. Leftovers will taste even better the next day. Store in an airtight container in the fridge and re-heat in the microwave.

Oct 29, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pork sausage and mushroom fettuccine
  • 1 tablespoon vegetable or olive oil
  • 500 gram thick pork sausages
  • 400 gram button mushrooms, halved
  • 2 cloves garlic, crushed
  • 500 gram fettuccine
  • 50 gram baby spinach leaves
  • 1 lemon, zest finely grated, juiced
  • 2 green onions, thinly sliced
  • mixed salad and shaved parmesan, to serve

Method

Pork sausage and mushroom fettuccine
  • 1
    Heat oil in a deep frying pan over moderately high heat. Add sausages; cook and turn for 10 minutes or until browned and cooked. Transfer to a heatproof board. Rest for 5 minutes. Thinly slice diagonally. Add mushroom and garlic to pan; cook and stir for 3 minutes or until soft. Return sausage to pan.
  • 2
    Meanwhile, cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain.
  • 3
    Add pasta, spinach, zest, juice and onion to sausage mixture in pan. Cook and toss over low heat until heated. Season. Serve with salad and parmesan.

Notes

Buy baby spinach leaves loose; they're cheaper per kilo than prepacked. For a spicier dish, use chorizo sausages instead of pork. Price will vary.

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