Savoury Sausage and Mushroom Pasta

Name: Savoury Sausage and Mushroom Pasta with Green Peas and Spinach
Total time: 15 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Mild Italian Sausage, uncased; 113 g Mushrooms; 170 g Penne; 2 tbsp Gravy Spice Blend; 1 tbsp Beef Stock Powder; 56 g Onion, sliced; 56 g Green Peas; 56 g Baby Spinach; ¼ cup Parmesan Cheese, shredded; 2 tbsp Tomato Sauce Base; 0.06 tsp Salt*; ½ tbsp Oil*; 2 tbsp Unsalted Butter*; 0.06 tsp Pepper*

with Green Peas and Spinach

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Leaning on inspiration from 'Salisbury steak', this unctuous sausage and mushroom pasta with sweet peas and baby spinach is ready in 15 minutes or less!

Tags:

Quick

•15 min meal

Allergens:

Hvede

•Soja

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

113 g

Mushrooms

170 g

Penne

2 tbsp

Gravy Spice Blend

1 tbsp

Beef Stock Powder

56 g

Onion, sliced

56 g

Green Peas

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

2 tbsp

Tomato Sauce Base

Not included in your delivery

0.06 tsp

Salt*

½ tbsp

Oil*

2 tbsp

Unsalted Butter*

0.06 tsp

Pepper*

Nutrition Values

Calories860 kcal

Fat38 g

Saturated Fat17 g

Carbohydrate90 g

Sugar9 g

Dietary Fiber9 g

Protein41 g

Cholesterol115 mg

Sodium1650 mg

Trans Fat1 g

Potassium1150 mg

Calcium225 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pot

•Measuring Spoons

•Measuring Cups

Cooking Steps

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.
While penne cooks, Heat a large non-stick pan over high heat.
Thinly slice mushrooms.

When the pan is hot, add 1/2 tbsp (1 tbsp) oil, mushrooms and peas. Season with salt and pepper.
Cook, stirring often, until mushrooms are soft and lightly golden, 4-5 min.
Transfer veggies to a plate.

Reheat same pan over medium-high.
Add sausage and onions to the dry pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-4 min.**
Add 2 tbsp (4 tbsp) butter. Cook, stirring often until butter melts, 1 min.
Add Gravy Spice Blend and beef stock powder. Stir to coat.
Add tomato sauce base and 1 1/2 cups (3 cups) water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Add penne, veggies, spinach and half the Parmesan to pan with meat mixture. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide pasta between plates. Sprinkle remaining Parmesan over top.

If you've opted to get mild Italian sausage, cook it in the same way the recipe instructs you to cook the beef.**