One Pot Creamy Garlic Pasta
This One Pot Creamy Garlic Pasta recipe is the king of homemade pasta dishes! Sausage, thyme, spinach and garlic make this pasta meal a recipe you will go back to time again!
Servings 6 servings
- 2 onions
- 6 garlic cloves
- 8 ounces mushrooms (230g)
- 4 uncooked sausages
- juice of 1 lemon
- 16 ounces uncooked linguini (or whatever pasta you have to hand) (450g)
- 3 tbsp fresh thyme leaves
- 3 cups chicken or vegetable stock (700ml)
- 1 cup half and half (single cream) (240ml)
- 8 ounces soft cheese like Philadelphia (I used light) (230g)
- 3.5 ounces fresh spinach leaves (100g)
- salt and pepper to taste
Put your pot on a high medium heat. While you are waiting for it to warm up, chop uncooked sausages in 1 inch pieces, finely chop onions and garlic, and slice the mushrooms.
Once the pot has heated up, add the sausages, onion, garlic and lemon juice and cook for a few minutes until the sausages start to colour. Add the mushrooms along with a few generous pinches of salt and pepper.
One the onions have softened and the mushrooms have coloured, add in the dried pasta and fresh thyme leaves. Pour over the stock and half and half and bring to the boil.
Cook for around 10-15 minutes, until the pasta is al dente, and stir every now and then to distribute the pasta and the rest of the ingredients.
Turn the heat to medium low and stir in the soft cheese, along with some salt and pepper. Add the spinach a handful of time in mix in. Once all of the cheese is mixed in and the spinach has wilted, serve!
The leftovers are amazing! Simply warm up in a pot or put in the microwave for a couple of minutes to reheat.
Nutritional value based on 1 of 6 servings
Calories: 739kcal | Carbohydrates: 68g | Protein: 24g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 127mg | Sodium: 1036mg | Potassium: 699mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2920IU | Vitamin C: 15.3mg | Calcium: 130mg | Iron: 3.1mg