Creamy Sausage Pasta
I created for you the creamiest sausage pasta recipe!
This recipe is really a must; everyone likes it (well,except if you don’t like mushrooms) and therefore it’s the ideal meal when I invite non-vegetarian people for dinner.
Total time : 30 min
Servings : 4
Ingredients
375 g of linguine (you can also use spaghetti)
3 packs (3 x 227g) of Paris mushrooms (or others if you are fancier)
4 cloves of garlic, chopped
4 Tbsp (60 ml) olive oil
2 Tbsp (30 ml) cornstarch
1 Tbsp (15 ml) thyme (fresh thyme is even better!)
1 cup (250 ml) vegan milk (I used unsweetened soy milk or nature almond milk)
3 Tbsp (45 ml) Dijon mustard
1 cup (250 ml) of dry white wine*
1/4 cup (65 ml) sundried tomatoes in oil, sliced
10 kalamata olives, sliced
2 green onions, sliced
2 vegan sausages, sliced at an angle (I recommend spicy sausages such as these ones from Gusta or italian sausages)
Salt & pepper
* Note: it’s very important to use a dry white wine for the recipe, otherwise the taste will be completely changed.
Preparation
Cook pasta according to package directions.
Wash the mushrooms and cut into thick slices.
In a large skillet, cook sausages over low heat in a little oil. Return them to cook both sides. Put the sausages aside.
In the same skillet, sauté the garlic in oil for 2 minutes. Add mushrooms and thyme and cook them al dente for 3 to 5 minutes. Add cornstarch and mix well. Add milk, mustard, wine, sundried tomatoes and olives and bring to a boil. Cook until creamy. Add green onions and sausages and cook for 1 minute. Season with salt and pepper. Adjust seasoning adding more Dijon mustard or thyme, at taste.
Serve on pasta.
