Cafe Lula

I know what you’re thinking. You’re thinking you won’t like this because mustard is gross. Really, really gross. Seriously, who likes mustard? Definitely not me. I like this pasta though. A lot. And I’m sure you will like this pasta enough to point out something on the tv to whoever you’re eating with and then steal bits off their plate (do you ever eat something too quickly and then you’re jealous that other people still have food left? Sucks.).

There’s only two teaspoons of mustard in the sauce. And there are lots of other lovely things in it. Like sausages! And mushrooms! And courgette, if you’re like me and you add courgette to everything. So forget that mustard burns your throat a little bit and make this pasta. If you’ve read this whole post thinking “But I like mustard” then, well, I apologise, I only just realised that might happen. You like mustard? Really?

Sausage and mustard pasta

Adapted from Low Point Pasta by Weightwatchers

Serves 2

Ingredients:

a little olive oil, for frying

1 large shallot, chopped

1 garlic clove

3 sausages (about 225g), cut into pieces

100g mushrooms, sliced

1 small courgette, sliced

juice of 1/2 a lemon

2 tsp (about 20g) Dijon mustard

150g creme fraiche

salt and black pepper

a pinch of mixed herbs

200g pasta

In a wok, fry the shallots in the oil over a medium high heat for a minute or two, then crush in the garlic.

Add the sausages and fry for a few minutes until cooked through. Then add the courgette, mushrooms and lemon juice. Put the pasta on to cook at this point.

Once the mushrooms have softened, add the mustard and creme fraiche and stir well. Season with black pepper, salt and mixed herbs. When the pasta has cooked, tip it into the wok with the sauce and stir to coat the pasta. Serve with lots of parmesan.