By Charles Glass
Creamy Pasta With Pork, Leek, Mushroom & Baby Peas
Updated at: Mon, 11 Aug 2025 10:24:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Nutrition per recipe
Calories2940.4 kcal (147%)
Total Fat159 g (227%)
Carbs279.1 g (107%)
Sugars29.2 g (32%)
Protein98.6 g (197%)
Sodium3527.1 mg (176%)
Fiber20.4 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
300gpasta
penne, rigatoni, or tagliatelle work well
4pork sausages
remove casings if you want crumbled sausage
2leeks
medium, cleaned & thinly sliced
200gmushrooms
sliced, chestnut or oyster for more flavour
150gfrozen peas
no need to defrost
2cloves garlic
minced
150mlcream
or crème fraîche
100mlchicken stock
or veg stock
white wine
Optional, or cider
2 Tbspolive oil
or butter for richer flavour
Fresh herbs
choose one or mix
salt
to taste
black pepper
to taste
Parmesan
for serving
Instructions
Step 1
Brown the sausage
Step 2
Heat 1 tbsp olive oil in a large pan.
Step 3
Either slice sausages into coins or squeeze the meat out and crumble.
Step 4
Cook until browned, then remove to a plate.
Step 5
Sauté leeks & mushrooms
Step 6
In the same pan, add remaining olive oil.
Step 7
Cook leeks gently for 5–6 mins until soft and sweet.
Step 8
Add mushrooms and cook until lightly golden.
Step 9
Stir in garlic and cook 1 min until fragrant.
Step 10
Deglaze & create the sauce
Step 11
Add white wine/cider if using, scrape up any brown bits.
Step 12
Stir in chicken stock, cream, and a handful of herbs.
Step 13
Simmer gently for 3–4 mins to thicken slightly.
Step 14
Add peas & sausage back
Step 15
Stir in frozen peas and browned sausage.
Step 16
Cook 2–3 mins until peas are bright green.
Step 17
Bring it all together
Step 18
Toss in cooked pasta, adding splashes of reserved pasta water to coat.
Step 19
Adjust seasoning with salt and black pepper.
Step 20
Serve
Step 21
Finish with extra herbs and Parmesan.
Step 22
Optional: drizzle of olive oil or a squeeze of lemon for brightness.
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