Sausage and Mushroom Pasta

  • 18 May - 24 May, 2024
  • Mag The Weekly
  • Cookery


· 375 g pasta shells

· 500 g beef sausages with herbs & garlic

· 200 g mushrooms

· 500 g bolognese sauce

· 60 g baby spinach

· Flat-leaf parsley, to serve

· Shaved parmesan, to serve


Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Meanwhile, heat a frying pan over medium heat. Add the sausages and cook, stirring with a wooden spoon to break into lumps, for five minutes or until golden brown and cooked through. Add the mushrooms to the pan. Cook, stirring, for five minutes or until the mushrooms are tender. Add the sauce. Bring to a simmer. Stir in the spinach. Remove from heat. Season. Add the pasta to the sauce mixture. Toss to combine. Sprinkle with parsley and parmesan.