Creamy Pasta with Yellow Cherry Tomatoes, Sausage and Mushrooms by @maritoemoglie_incucina

35 min

2 servings

🍝

200 g

Mezze maniche pasta

🍅

250 g

Yellow cherry tomatoes

🍖

200 g

Sausage

🍄

200 g

Fresh mushrooms

🥛

150 ml

Milk

🧄

1 clove

Garlic

🫒

15 ml

Extra virgin olive oil

🧀

30 g

Parmigiano reggiano

🌿

5 g

Basil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

💧

60 ml

Water

  1. Slice
    • button mushrooms
    • yellow cherry tomatoes

    Slice the button mushrooms and halve the yellow cherry tomatoes.

  2. Crumble
    • Italian sausage

    Remove the casing from the Italian sausage and crumble the meat.

  3. Heat
    • extra virgin olive oil
    • garlic

    Heat the extra virgin olive oil in the frying pan and brown the garlic.

  4. Add
    • button mushrooms
    • water

    Add the button mushrooms and pour in the water.

  5. Cook
    • button mushrooms

    Cover the mushrooms and cook until softened.

  6. Blend
    • button mushrooms
    • milk

    Blend the softened button mushrooms with the milk until smooth.

  7. Cook
    • Italian sausage
    • yellow cherry tomatoes

    Cook the crumbled Italian sausage in the frying pan and add the yellow cherry tomatoes.

  8. Cook
    • yellow cherry tomatoes
    • fresh basil

    Cook until the yellow cherry tomatoes soften and stir in the fresh basil.

  9. Pour
    • button mushrooms
    • milk
    • salt

    Pour the mushroom cream into the frying pan and season with salt and black pepper.

  10. Boil
    • mezze maniche pasta
    • water
    • salt

    Bring water to a boil in the saucepan and cook the mezze maniche pasta until al dente.

  11. Drain
    • mezze maniche pasta

    Drain the mezze maniche pasta and transfer it to the sauce.

  12. Toss
    • Parmigiano Reggiano
    • Mezze maniche pasta

    Toss the pasta until coated and finish with Parmigiano Reggiano.

  13. Plate
    • extra virgin olive oil
    • fresh basil
    • Mezze maniche pasta

    Plate the pasta and drizzle with extra virgin olive oil.

Creamy Pasta with Yellow Cherry Tomatoes, Sausage and Mushrooms by @maritoemoglie_incucina

35 min

2 servings

🍝

200 g

Mezze maniche pasta

🍅

250 g

Yellow cherry tomatoes

🍖

200 g

Sausage

🍄

200 g

Fresh mushrooms

🥛

150 ml

Milk

🧄

1 clove

Garlic

🫒

15 ml

Extra virgin olive oil

🧀

30 g

Parmigiano reggiano

🌿

5 g

Basil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

💧

60 ml

Water

Preparation Steps

  1. Step 1/13

    Slice the button mushrooms and halve the yellow cherry tomatoes.

    🍄button mushrooms
    🍅yellow cherry tomatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Remove the casing from the Italian sausage and crumble the meat.

    🍖Italian sausage
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Heat the extra virgin olive oil in the frying pan and brown the garlic.

    🫒extra virgin olive oil
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  4. Step 4/13

    Add the button mushrooms and pour in the water.

    🍄button mushrooms
    💧water
    🍳frying pan
    🥄wooden spoon

  5. Step 5/13

    Cover the mushrooms and cook until softened.

    🍄button mushrooms
    🍳frying pan
    ✨lid

  6. Step 6/13

    Blend the softened button mushrooms with the milk until smooth.

    🍄button mushrooms
    🥛milk

  7. Step 7/13

    Cook the crumbled Italian sausage in the frying pan and add the yellow cherry tomatoes.

    🍖Italian sausage
    🍅yellow cherry tomatoes
    🍳frying pan
    🥄wooden spoon

  8. Step 8/13

    Cook until the yellow cherry tomatoes soften and stir in the fresh basil.

    🍅yellow cherry tomatoes
    🌿fresh basil
    🍳frying pan
    🥄wooden spoon

  9. Step 9/13

    Pour the mushroom cream into the frying pan and season with salt and black pepper.

    🍄button mushrooms
    🥛milk
    🧂salt
    ⚫black pepper
    🍳frying pan
    🥄wooden spoon

  10. Step 10/13

    Bring water to a boil in the saucepan and cook the mezze maniche pasta until al dente.

    🍝mezze maniche pasta
    💧water
    🧂salt
    🍲saucepan
    🥄wooden spoon

  11. Step 11/13

    Drain the mezze maniche pasta and transfer it to the sauce.

    🍝mezze maniche pasta
    🧺colander
    🍳frying pan
    🥄wooden spoon

  12. Step 12/13

    Toss the pasta until coated and finish with Parmigiano Reggiano.

    🧀Parmigiano Reggiano
    🍳frying pan
    🥄wooden spoon
    🧀cheese grater

  13. Step 13/13

    Plate the pasta and drizzle with extra virgin olive oil.

    🫒extra virgin olive oil
    🌿fresh basil

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Fats and oils, Herbs and spices, Liquids

Ingredients

Mezze maniche pasta, Yellow cherry tomatoes, Sausage, Fresh mushrooms, Milk, Garlic, Extra virgin olive oil, Parmigiano reggiano, Basil, Salt, Pepper, Water

Notes

Sausage (casing removed, crumbled), Extra virgin olive oil (to taste), Parmigiano reggiano (to taste), Basil (to taste), Salt (to taste), Pepper (to taste), Water (a splash added to help soften the mushrooms while covered)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High-protein

Calories

652 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 67g, Fat: 29g, Fiber: 5g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 3.2mg, Potassium: 620mg, Sodium: 720mg

Vitamins

Vitamin C: 20mg, Vitamin A: 190µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, saucepan, colander, wooden spoon, lid, cheese grater

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Al dente

Flavors

Savory, Umami, Garlicky, Herbal, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat until steaming hot), freezer : 30 days (Freeze in an airtight container,Cream sauce texture may change after thawing)