An I-can-finish-off-the-whole-pot treat for a weekend pottering around the Spring garden: Courgette Spaghetti with Creamy Mushrooms, Pork Sausage & Parmesan https://bit.ly/2lATDro. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #bringonspring #happyfriday #banting #lowcarbrecipes #porksausage
Courgette Spaghetti with Creamy Mushrooms, Pork Sausage & Parmesan
Serves 2
Ingredients
30ml olive oil
200g smoked pork sausage, sliced
250g button mushrooms, sliced
1 small clove garlic, finely chopped
250ml cream
¼ cup finely grated Parmesan cheese, plus more for serving
salt and freshly ground black pepper
350g courgette spaghetti (strips of baby marrow)
Method
1 In a wide pan, heat the oil and fry the pork sausage slices until golden. Add the mushrooms and garlic and fry until cooked.
2 Add the cream and bring to the boil. Cook for 2 minutes, stirring, to reduce. Add the Parmesan and season with salt and black pepper.
3 Add the courgette and stir to coat. Bring to a simmer and cook for 1 minute or just tender. Serve at once, scattered with more Parmesan.