One pan leftover sausage pasta


  • Pasta
  • Frozen peas
  • Sausages (pre cooked)
  • Creme fresh
  • Mustard – wholegrain/Dijon


  • Cook 2 1/2 mugs full of pasta in boiling water until al dente
  • Add 3/4 of a mug of frozen peas and cook until the water comes back to the boil
  • Drain but leave a small amount of water in the pan still
  • Chop 2 cold cooked sausages into small pieces and add to the pasta
  • Add 2 tablespoons of crème fresh, a heaped teaspoon of wholegrain mustard and 1/2 a teaspoon of Dijon mustard
  • Turn heat on again high and stir together for a minute
  • Serve with a twist of black pepper