No fuss creamy sausage , basil pasta


Dinner tonight, June 24, 2016
Just a hit with my husband, you can change to normal mushrooms instead of Portobello mushrooms, very very easy to make.
4 servings

  • 250 g pasta of you liking, leftover or cooked
  • ½ litter heavy cream
  • 1 bouillon cube
  • 2 handfuls fresh basil leaves, roughly chopped
  • 4-5 hot dog sausages, sliced in bite size
  • 2 portobello mushrooms, diced
  • black pepper, to taste
  • 2 tbsp butter

1) Boil pasta and set aside ( skip if you have leftovers )

In a big pot, add butter and let it melt , cook portobello mushrooms and sausages for 5-10 minutes or until sausages is slightly browned ( not burned ) .

Add heavy cream, bouillon cube and 1 handful of basil leaves , bring to a boil and turn down the heat and let it simmer until consistency is creamy. Stir so the bouillon cube dissolves .

When the heavy cream sauce have gained a bit of thickness add the pasta, stir until pasta is fully covered of sauce. Let it simmer for 5 more minutes or until pasta is heated through, Take off heat and stir in the last hand full of basil and serve hot

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