Creamy Sausage and Leek Pasta
- 30 mintotal time
- $2.52£1.51a serving
- 924841calories
- 3026 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pork sausage meat browned with soft leeks in a light cream and Dijon mustard sauce, tossed through pasta.
Ingredients
Serves 4.
- 12 oz dried pasta (penne, rotini or spaghetti)
- 14 oz pork sausages (links)
- 2 leeks, halved lengthways and sliced
- 2 garlic cloves, finely chopped
- ½ cup heavy cream
- ¼ cup vegetarian Italian-style hard cheese (Parmesan-style), finely grated
- salt, to taste
- 1 tbsp vegetable oil
- ½ tsp dried thyme
- 1 tbsp Dijon mustard
- black pepper, to taste
Contains: wheat (gluten), milk, mustard, sulfites. Check the label: egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of water to the boil (start with water from the kettle), add a good pinch of salt and cook the pasta for 10–12 minutes, or as the packet says.
- Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat. Squeeze the sausages meat out of the skins into the pan in small pieces, wash your hands, and fry for 6–7 minutes, turning, until browned and cooked through with no pink inside (160°F).
- Add the leek and dried thyme and cook for 5 minutes until soft, then add the garlic and stir for 1 minute.
- Stir in the cream and Dijon mustard and bubble for 1–2 minutes. Drain the pasta, saving a mugful of the water, and toss it into the sauce with the hard cheese and enough pasta water to make it glossy. Season with black pepper.
Leftovers: Keeps in the fridge for 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 350 g dried pasta (penne, fusilli or spaghetti)
- 400 g pork sausages
- 2 leeks, halved lengthways and sliced
- 2 garlic cloves, finely chopped
- 125 ml double cream
- 30 g vegetarian Italian-style hard cheese, finely grated
- salt, to taste
- 1 tbsp vegetable oil
- ½ tsp dried thyme
- 1 tbsp Dijon mustard
- black pepper, to taste
Contains: gluten, milk, mustard, sulphites. Check the label: egg, soya. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of water to the boil (start with water from the kettle), add a good pinch of salt and cook the pasta for 10–12 minutes, or as the packet says.
- Meanwhile, heat the vegetable oil in a large frying pan on medium-high heat. Squeeze the sausages meat out of the skins into the pan in small pieces, wash your hands, and fry for 6–7 minutes, turning, until browned and cooked through with no pink inside (71°C).
- Add the leek and dried thyme and cook for 5 minutes until soft, then add the garlic and stir for 1 minute.
- Stir in the cream and Dijon mustard and bubble for 1–2 minutes. Drain the pasta, saving a mugful of the water, and toss it into the sauce with the hard cheese and enough pasta water to make it glossy. Season with black pepper.
Leftovers: Keeps in the fridge for 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 924 |
|---|---|
| Protein | 30 g |
| Carbohydrate | 78 g |
| Fat | 54 g |
| Fiber | 4 g |
| Sodium | 1084 mg |
| Calories | 841 |
|---|---|
| Protein | 26 g |
| Carbohydrate | 80 g |
| Fat | 49 g |
| Fibre | 8 g |
| Sodium | 639 mg |
Worked out from the ingredients, 294 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.52 a serving in the US (range $1.93–$3.34) and £1.51 in the UK (range £1.16–£2.00). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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