Courgette spaghetti with creamy mushrooms, pork sausage & parmesan

With just a few simple ingredients, you can have a comforting dinner on the table in less than 25 minutes. If using fresh pork sausage, cook it first to firm it up, then slice into rounds and pan-fry with the mushrooms.


  • 60 ml olive oil
  • 400 g smoked pork sausage, sliced
  • 500 g button mushrooms, sliced
  • 2 small clove garlic, finely chopped
  • 500 ml cream
  • 0.5 cup finely grated parmesan cheese, plus more for serving
  • salt & pepper
  • 700 g courgette spaghetti (strips of baby marrow)


  • 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.


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