This recipe is adapted slightly from MasterChef Magazine #29 and was a hit. Rather than the normal two thumbs up for a good meal, it got a two thumbs wiggled, while trying to shove a fork-full into the mouth, rating. I take that as two thumbs plus rating.
This really was very delicious, the best pasta I’d had in ages…… if I don’t say so myself….. Serves 4
4 large or 6 small gourmet sausages, casings removed and discarded (I used italian pork & beef)
1 tablespoon butter
250g portabello mushrooms, thickly diced
2 cloves garlic, crushed
2 sprigs rosemary, leaves torn off
1 tablespoon Dijon mustard
200g fresh lasagne sheets (or make fresh pasta)
180g baby spinach
shaved parmesan to serve
Using a mortar and pestle, bruise the rosemary leaves with a little rock salt, added as an abrasive.
Add the butter and the mushrooms to the pan and cook, tossing for 5 minutes until tender. Add the garlic and rosemary and cook for a further 3 minutes, until fragrant.
Return sausage meat to pan with cream and mustard and stir until sauce thickens, approximately 3 minutes.
Bring a saucepan of salted water to boil over high heat. Gently tear pasta sheets into squares. If you are a little bit anal you can cut the pasta sheets so that they have nice straight edges. Add to boiling water and cook for 3 – 5 minutes or until al dente. Drain.
Add spinach to the sauce, remove from heat and toss for 1 minute until wilted. Add pasta and gently toss until combined. Season with salt and pepper, taste first as you have already added salt with the rosemary leaves.