Creamy Sausage and Mustard Penne

Creamy Sausage and Mustard Penne

I love it when I make new Pasta dishes that I’ve not had before and they turn out so good. If you didn’t know I am a bit of a Pasta addict and this didn’t disappoint. It was really easy to make… the kids didn’t eat it… Isla’s was launched on the floor and Abbie faffed around with it for 5 minutes then moaned she was FAR too tired to eat, it might have been more successful without the Mustard but Kieran also being a bit fussy with Mustard loved it, so if you aren’t a Mustard loverĀ fear not! It’s very mild and you could just add 1 tbsp as opposed to 2 if you really wanted to.

For 4 people you will need:

  • 6 Sausages (go for good quality ones, I used Porky Lights)
  • 150g Mushrooms
  • 300g Penne Pasta
  • 150g Philadelphia Light
  • 2 tbsp Grain Mustard
  • Parsley
  • Salt and Pepper
  • Tenderstem Broccoli (we had this on the side, you could have whatever you want)

First slice up the Mushrooms, then squeeze the Sausage meat out of the skin (fun utimes, I know) I squeezed each Sausage into about 4 balls.

Start frying off the Sausage balls, once they had sealed I thought they were a little on the large side so I used a wooden spoon to break them up a bit into smaller chunks

Add the Mushrooms and fry off then turn the heat down, put the Pasta onto boil in salted water.

After around 8 minutes the Pasta will be about there, check its ready but still has a bit of bite left to it, drain and save some of the Pasta cooking water. Add the Pasta and a little of the Water to the Sausage pan and mix together.

Add the Philadephia and Mustard and stir through on a very low heat, you may want to add more of the Pasta water to get a nice silky, creamy sauce.

Add Salt and Pepper to taste and some chopped Parsley and thats it!

We had ours with Veg on the side, it went lovely with Tenderstem but you could have whatever you fancy, Green Beans would be nice too or just regular Broccoli!

Hope you enjoy!

L x

Leave a Reply