Creamy wholegrain mustard and sausage pasta

Name: Creamy wholegrain mustard and sausage pasta
Yield: Serves 4 servings
Cuisine: British
Ingredients: 2 red onions; 1 punnet mushrooms; 2 cloves garlic; 6 pork sausages; 1 bag spinach; 1 tablespoon olive oil; 1/2 pint double cream; 1 stock cube (I used Kallo organic mushroom); 4 heaped teaspoons good quality whole grain mustard; 1 bag pasta (I used Quinoa pasta as a gluten free option); Pepper; Parmesan

Emma @cook_16082990

Creamy wholegrain mustard and sausage pasta

Saved

Ingredients

Serves 4 servings

2red onions
1 punnetmushrooms
2 clovesgarlic
6pork sausages
1 bagspinach
1 tablespoonolive oil
1/2 pintdouble cream
1stock cube (I used Kallo organic mushroom)
4heaped teaspoons good quality whole grain mustard
1 bagpasta (I used Quinoa pasta as a gluten free option)
Pepper
Parmesan

Saved

Steps

1

Place the sausages on a slightly oiled baking tray, cover with foil and cook in the oven for 20 mins.
2

Meanwhile slice the onions and mushrooms. Heat in a pan with the remaining olive oil on a medium heat until nearly softened. Add the crushed garlic. Add the spinach and continue to cook until the spinach is wilted. Remove from the heat.
3

After 20 mins, Turn the sausages and discard the foil. This will allow them to start to brown. Cook for a further 20 mins or until cooked through.
4

Cut the sausages into chunks in the pan of onions and mushrooms. Heat over a low heat.
5

Once the onion and mushroom mixture has heated back up, add in the double cream. Heat for a further two minutes before stirring in the stock cube. Then stir in the wholegrain mustard.
6

Season with pepper, cover in Parmesan and serve.