Creamy Walnut and Mushroom Pasta with Sausages


Winter is here, it’s time to start getting a little nutty.  Walnuts always take me back to Christmas as a child, the dish of mixed nuts sitting on the coffee table next to a bowl of Quality Street chocolate.

Of course, feel free to substitute the sausage meat for anything else and add your own vegetables – in terms of visuals I think something deep and green like these beans provides an excellent contrast to the light creaminess of the sauce and pasta.


  • Pasta (something with kinks will hold more sauce)
  • Mushrooms
  • Uncooked Walnuts
  • Cream (single or double)
  • Parmesan (or a similarly strong, hard cheese)
  • Vegetables
  • Salt


  1. Put the pasta in well salted water and set to the boil.  If using any vegetables that need boiling, put them in this water also.
  2. Fry the sausages slightly just to seal them up and get them firm – this will make them hold their shape more when sliced.
  3. Chop the mushrooms as small as you’d like – I typically go for very small cubes but it doesn’t really matter.  Fry them in the pan with the sausages until the water in them has fully evaporated.
  4. Add the chopped/crushed walnuts and fry for a minute or two more.  While this happens remove the sausages and slice evenly before returning to the pan.
  5. Add the cream and simmer over a low heat, until it has absorbed enough flavour.
  6. Add the grated parmesan and stir through.  Taste and adjust the seasoning.  Parmesan is very salty so don’t season before this!
  7. Drain the pasta and vegetables and pour in the sauce, combining well.

Serving and Storage

Be sure to serve pre-mixed with the sauce – there is nothing worse than plain pasta with a glob of sauce on top.  Sprinkle over a little grated parmesan and some walnuts.


This will keep well in the fridge for 3 days or so in a sealed container.

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