The Dinner Planner


Creamy Sausage Pasta

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Servings 4


  • 300 grams fettuccini
  • 300 grams italian sausages - crumbled
  • 3 garlic cloves - minced
  • 120 grams mushrooms - sliced
  • 1 tbsp thyme - leaves only
  • 100 grams sundried tomatoes - sliced lengthways
  • 120 grams baby spinach
  • 1 cup light cream
  • ¼ cup stock
  • parmesan - to serve


  • Boil a pot of salted water and add fettucine. Cook for 8-10 minutes or until al dente.
  • Crumble the sausage meat directly into a pan on medium-high heat. Cook for 5 minutes until it's nicely browned on the outside. Add mushrooms and garlic and cook for a further minute.
  • Deglaze the pan with either ¼ cup stock or white wine.
  • Add sundried tomatoes, thyme and cream to pan. Cook for 5 minutes. Season with salt and pepper.
  • Add fettucine directly to the pan, using tongs. This will bring a bit of the cooking water with it to helping the sauce to stick well to the pasta. Stir well to combine.
  • Serve into bowls topped with parmesan.

Tips and Variations

VEGETARIAN - double the mushrooms and sundried tomatoes
GLUTEN FREE - choose GF pasta


Calories: 727kcal | Carbohydrates: 66g | Protein: 24g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 741mg | Potassium: 1052mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3578IU | Vitamin C: 37mg | Calcium: 98mg | Iron: 4mg

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