Menu Plan for Spring II: Week 6, Day 6
Pasta with Sausages and Mustard Sauce
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
This should use up the mushrooms and the Greek yogurt... Cleaning out the fridge. Toss in any other bits of veg you have lurking; finish with some fruit.
Pasta with Sausages and Mustard Sauce
Total time: 30 minutes
Mustard and yogurt make a wonderful, slightly hot, slightly tart sauce that works well with sausages. Use hot, spicy sausages if you can get them.
Ingredients:
- 12oz (360gr) lean sausage, Italian, bratwurst, anything that appeals
- 1 tbs olive oil
- 1 onion
- 1/2 green or red bell pepper
- 4oz (120gr) mushrooms
- 2 cloves garlic
- 1 tsp oregano
- 1 tsp thyme
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 1 1/2 tbs Dijon-style mustard
- 1 1/2 tbs whole grain mustard
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
- 1 1/4 cups (4.2oz, 125gr) pasta, such as fusilli, penne, rigatoni
Instructions:
- Cook pasta according to package directions.
- Chop onion, pepper and mushrooms (Help? See techniques.)
- Mince garlic.
- Slice raw sausages into bite-size lengths.
- Heat oil over medium heat in nonstick skillet. Add onions and peppers and sauté 3 minutes.
- Add garlic and mushrooms and sauté 3 minutes longer.
- Add sausages and sauté until almost cooked through, 5 - 8 minutes, depending on size.
- Add herbs, mustards, wine and stock. Reduce heat to low, cover and simmer 5 - 10 minutes.
- Stir cornstarch mixture into sauce to thicken. You may not need all of it but sauce should be quite thick.
- Stir in yogurt and add drained pasta.
- Toss to combine and serve.
Fresh Fruit
Anything that looks good
Cooking schedule: 30 minutes |
Sauté onions, peppers
in skillet |
