Sausage and Mushroom Penne in Mustard Cream Sauce
Elevate your pasta night with this Sausage and Mushroom Penne in Mustard Cream Sauce—a dish that’s equal parts comforting and indulgent. Tender penne pasta is tossed in a luscious, velvety cream sauce infused with the bold tang of yellow and whole-grain mustard, creating a unique depth of flavor. Juicy Italian sausage, earthy cremini mushrooms, and aromatic garlic and onions bring hearty, savory notes, while a sprinkle of Parmesan cheese adds a rich, nutty finish. Quick and easy to prepare in just 40 minutes, this recipe is perfect for busy weeknights or a cozy dinner with friends. Customize with fresh parsley for a pop of color and freshness, and enjoy this creamy mustard pasta sensation that’s guaranteed to impress!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 250 grams Italian sausage (casings removed)
- 200 grams baby bella (cremini) mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon yellow mustard
- 1 tablespoon whole-grain mustard
- 200 milliliters heavy cream
- 100 milliliters chicken or vegetable stock
- 50 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the sliced mushrooms and cook until browned and their moisture is mostly evaporated, about 5 minutes.
Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked sausage to the skillet and reduce the heat to low. Stir in both the yellow mustard and whole-grain mustard.
Pour in the heavy cream and chicken or vegetable stock, stirring to combine. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly in the sauce. Season with salt and black pepper to taste.
Serve the pasta hot, garnished with fresh parsley if desired. Enjoy your Sausage and Mushroom Penne in Mustard Cream Sauce!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
