Instead of the traditional red sauce, I can go the creamy route. With browned sausage...
And I can totally sneak in some peas and mushrooms. Even though they not hidden, having them in a pasta dish makes my kids more likely to gobble them up. That makes me feel like I'm doing something right.
This is my basic cream sauce recipe that I have added meat and veggies to. It's kind of my secret formula. I add more cheese or different cheese and other different ingredients to make a specific dish. It's super easy to throw together and I almost always have everything I need.
|Creamy Sausage and Mushroom Pasta with Peas|
1 lb package of ground italian sauage
1 package white or baby bella, or crimini mushrooms, sliced
2 cups fresh or frozen peas\
1 lb package of thin spaghetti (or pasta of your choice)
1/4 cup Parmesan cheese
1/4 cup flour
1/4 cup butter
2 cups heavy cream or whole milk
salt and pepper to taste
Bring a pot of water to a boil, adding your pasta and cook until desired texture. In the meantime, brown the Italian sausage in a large pan until cooked all the way through. Drain off excess fat, reserving about a Tablespoon in the pan with the sausage. Add your mushrooms, and peas, cooking until the mushrooms are soft and peas are heated through. Set aside. In a medium-sized sauce pan, melt butter and then add flour, stirring constantly until it turns a light caramel color. Add cream, a 1/2 cup at a time, stirring and letting it heat up and thicken in between. Add 1/4 cup of Parmesan cheese to the cream sauce, and salt and pepper to taste. Combine sauce with the sausage pea and mushroom mixture and then serve over warm pasta. Top with more Parmesan if desired and enjoy!