Mafalde with Sausage, Mushrooms & Thyme Cream
Ingredients
Main ingredients
mafalda pasta
400 g
sausage
300 g
mushrooms
250 g
heavy cream
200 ml
fresh thyme
4 sprigs
lemon
1 piece
garlic
2 cloves
olive oil
30 ml
salt
5 g
black pepper
2 g
Instructions
Prepare ingredients
Clean mushrooms, slice them thinly, mince garlic, and remove thyme leaves from sprigs. Zest and juice the lemon.
Cook pasta
Bring a large pot of salted water to a boil and cook mafalde until al dente according to package instructions.
Brown sausage
Heat olive oil in a large pan over medium heat. Remove sausage from casing if needed and cook, breaking it up until golden brown.
Cook mushrooms
Add mushrooms to the same pan and cook until they release their moisture and begin to brown. Add minced garlic and cook for 1 minute more.
Make thyme cream sauce
Pour heavy cream into the pan, add thyme leaves, and simmer gently for 3-4 minutes until slightly thickened. Season with salt and pepper.
Combine and finish
Drain pasta and add it to the sauce. Toss to coat evenly. Finish with lemon zest and a squeeze of lemon juice. Serve immediately.
Original recipe
Storage
Best served fresh. Cream sauce may separate upon reheating.
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