A fresh and delicious meal can be enjoyed any day of the week – be inspired by this easy dinner that is on the table in minutes.
Ingredients
- 375g rigatoni pasta
- 4 pork sausages, skins removed, coarsely chopped
- 200g portobello mushrooms, thickly sliced
- 1 garlic clove, crushed
- 1/3 cup (80ml) dry white wine
- 1/2 cup (125ml) thickened cream
- 1 bunch rocket, trimmed, coarsely torn
- Shaved parmesan, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
- Step 2Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
- Step 3Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
- Step 4Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.
- Low carb
- Low sugar
Nutrition
2964 kj
Energy
35g
Fat Total
16g
Saturated Fat
5g
Fibre
26g
Protein
94mg
Cholesterol
675.29mg
Sodium
3g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook:
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