Ribbons of flat pasta, mushrooms and lamb meatballs make this recipe a winner.
Ingredients
- 4 (420g) lamb sausages (see note)
- 500g portobello mushrooms (see note)
- 2 cloves garlic
- 2 sprigs rosemary
- 300ml light cream
- 1 tablespoon Dijon mustard
- 425g packet fresh lasagne sheets (see note)
- 200g baby spinach
- Shaved parmesan, to serve
Method
- Step 1Heat a large frying pan over medium–high heat. Remove casings from sausages and discard. Add sausage meat in rough chunks to pan and cook, turning, for 5 minutes or until golden and cooked through. Using a slotted spoon, transfer to a bowl.
- Step 2Meanwhile, thickly slice mushrooms. Add to pan and cook, tossing, for 5 minutes or until tender. Crush over garlic and tear over rosemary leaves, then cook for a further 1 minute or until fragrant. Return sausage meat to pan with cream and mustard, then cook, stirring, for 3 minutes or until sauce thickens.
- Step 3Bring a large saucepan of salted water to the boil over high heat. Using your hands, gently tear pasta sheets into thick ribbons. Add to boiling water and cook for 3 minutes or until al dente. Drain.
- Step 4Add spinach to sauce, remove pan from heat, then toss for 1 minute or until wilted. Add pasta and gently toss to combine. Season with salt and freshly ground black pepper.
- Step 5Divide pasta among bowls, then scatter with parmesan to serve.
Notes
We used lamb and rosemary sausages. Substitute beef or pork sausages, if you prefer.
Portobello mushrooms are the mature version of Swiss brown mushrooms. Substitute Swiss brown or flat mushrooms.
Fresh lasagne sheets are available from the refrigerated section of supermarkets and selected greengrocers.
- Author: Sarah Hobbs
- Image credit: Jeremy Simons
- Publication: MasterChef
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