Creamy Pork, Leek and Mushroom Linguine
If you haven’t realised yet, I’ll add pork & fennel sausage to a pasta wherever I can, and this was perfect!
If you have tried my pork & fennel sausage risotto and loved it, then you will love this. It is very similar, but I would say I prefer it better!
The pork and fennel sausage goes so well with the creamy sauce, mushrooms and leek and then you have the linguine to soak it all up - seriously delicious!
This is a quick & easy pasta for when you want to impress!
Prep Time: 5 min
Cooking Time: 30 min
Serves: 4
Ingredients:
50g butter
1 leek, the white part finely chopped
3 cloves garlic, crushed
4 pork & fennel italian sausages, casing removed
1/2 cup white wine
3/4 cup finely sliced mushrooms
150-200ml cooking cream - add to your liking
Fresh thyme
1-2 TBS freshly grated parmesan
Salt & pepper to taste
Pasta of choice - I used linguine
Method:
Heat a pan over a medium heat and add the butter and cook until melted
Add in the leek and garlic and cook for about 5 mins until softened
Add in the sausage meat and break up and cook until browned
Add the mushrooms and cook for 1-2 mins
Add the white wine, simmer for 5 mins until reduced.
Meanwhile, bring a pot of salted water to a boil and cook your pasta as per packet instructions
Add in the cream - I added about 150ml, add more if you think it needs it and let it simmer for a few mins
Add the fresh thyme and parmesan and stir until combined. Add salt & pepper to taste
Once the pasta is cooked, add straight into the sauce and mix until combined with a little bit of pasta water.
Serve, topped with more fresh thyme and parmesan and enjoy!
