Pasta with mushrooms, peas and sausage

Pasta with mushrooms, peas and sausage

Recipe by Cucina con passioneCourse: Carne, Food, Funghi, Italia, Non chiamatela dieta!, Piselli, Primi Piatti, Stagione, SummerCuisine: ItalianDifficulty: Easy

Servings

1

servings

Prep time

8

minutes

Cooking time

12

minutes

Total time

20

minutes

Ingredients

• 100g of pasta

• 1 packet of mushrooms

• 1 handful of spring peas

• Q.B. Sausage

• 5 tablespoons extra virgin olive oil

• 1 clove of garlic

• Q.B. Salt & Pepper

• Pinch of sweet paprika

• Pinch of smoked sweet paprika

• Pinch of turmeric

• Pinch of curry

Directions

• Pour the water for the pasta and add salt.
• Put all the ingredients in a frying pan, cover with a lid and cook on a low heat for 5/10 minutes.
• When the mushrooms, peas and sausage are cooked, add the pasta and cook for half the time indicated on the packet.
• Continue to cook the pasta in the frying pan, adding a ladle of water when the previous one is well absorbed.
• When the pasta is cooked (as it is a risotto, add 2-3 minutes to the time indicated), turn off the heat.
• All that remains is to serve it, sprinkling the top with pecorino or parmesan cheese.

Pasta, mushrooms, peas, sausage and a hint of spice

Pasta, mushrooms, peas and sausage my way! As I mentioned in the recipe for courgettes au gratin, I discovered spices some time ago and to this day I find it very difficult to give them up for one simple reason: they make all recipes special! You don’t need much to make this recipe: mushrooms, which I bought in the supermarket. One packet is enough to prepare it. The peas: I recommend spring peas, they are small and have an incredible explosion of flavour. Finally, a sausage. I used half of it because I didn’t want to overdo it.

The spices

I used turmeric, curry, sweet paprika, sweet smoked paprika and pepper in this recipe. But, as I said in the notes, here you can indulge yourself with the amount of spices you use or, if you don’t like a spice, simply remove it. I haven’t tried any other spices, so these are the ones I recommend. If I do, I will update the article with the spices I try. One last thing about the measurements: I really did this recipe by hand, I didn’t use teaspoons or anything. So keep in mind that the spices are there to enhance the flavour, not to cover up the main ingredients. I recommend a light sprinkling, the same amount you would use for pepper. In short, very little.

Servings

As I am constantly on a diet, I often, if not always, find myself preparing meals by myself. So this recipe is for one person. But let’s say there are 3 of us: just add an extra tub of mushrooms and a handful of peas for the number of people we need, in this case 3. So, 3 handfuls. The sausage: I recommend that you put this on to taste. Personally, I don’t like to cover up the flavour, so I always put a bit in.

Variations

This is a vegetarian recipe: just leave out the sausage and I can assure you that the result will be delicious.