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Sausage & Mushroom Pasta

Servings 4


  • 250 g spaghetti
  • 300 g fresh sausage of choice casing removed
  • 300 g brown Swiss mushrooms sliced
  • 100 g Shimeji mushrooms separated
  • 4 cloves garlic
  • 2 tbsp flour
  • 1-3/4 cup fresh milk I used low-fat
  • 1/4 cup italian parsley chopped
  • Salt and black pepper to taste


  • Cook pasta in a pot of salted water until just shy of al-dente.
  • Drain, and set aside.
  • In a pan, cook sausage until brown over medium heat breaking it up into small pieces with your spatula.
  • Remove sausage on a plate, and drain fat, leaving 2 tbsp in the pan. Set aside the fat for later.
  • In the same pan, over medium high heat, cook garlic for 30 seconds.
  • Then add mushrooms, season with salt and pepper, and saute until brown.
  • Pour mushrooms onto the same plate where you have your cooked sausage.
  • Add 2 tbsp of reserved fat into the same pan, and stir in flour.
  • Cook over medium high heat for a minute.
  • Then slowly drizzle in milk while stirring consistently with a whisk or wooden spoon until combined, and sauce thickens.
  • Add in cooked pasta, sausage, and mushrooms.
  • Toss to combine, and season with salt and black pepper to taste.
  • Remove from heat.
  • Toss in chopped parsley before serving.