What’s for dinner? Courgette spaghetti with creamy mushrooms, pork sausage and parmesan
With just a few simple ingredients, you can have a yummy dinner on the table in less than 25 minutes. If you are using fresh pork sausage, cook it first to firm it up, then slice into rounds and pan-fry with the mushrooms.
Serves 2
You’ll need: 30 ml olive oil; 200g smoked pork sausage, sliced; 250g button mushrooms, sliced; 1 small clove garlic, finely chopped; 250ml cream; 1/4 cup finely grated parmesan cheese, plus more for serving; salt and pepper; 350g courgette spaghetti (strips of baby marrow).
How to:
In a wide pan, heat the oil and fry the pork sausage until golden. Add the mushrooms and garlic and fry until cooked.
Add the cream and bring to a boil. Cook for 2 minutes, stirring, to reduce.
Add the parmesan and season with salt & pepper.
Add the courgette and stir to coat. Bring to a simmer and cook for 1 minute or just tender.
Serve at once, scattered with more parmesan.
* Recipe and image by the South-African Mushroom Farmers’ Association.
