Dairy-Free Creamy Sausage Pasta
2 tbsp olive oil
5 spring onions, halved and sliced
3 garlic cloves, very finely chopped
250g mushrooms, sliced
1 pack of sausages, cooked, thickly sliced (I use Chicken Italia Chipolatas)
100ml chicken or vegetable stock
2 tbsp of lemon juice
100ml Lactose-Free Cream
Plenty of Lactose-Free Grated Cheese to serve
Use your favourite pasta and adjust quantity depending on how saucy you like it
freshly ground black pepper
Gently fry the spring onions in olive oil for about 4 minutes until soft and beginning to caramelise. Add the garlic and continue to cook for 2 minutes. Add a splash of water (or stock) if it looks as if the onions are starting to catch.
Cook the pasta as you usually would, reserving a little of the cooking water.
Add the sliced sausage to the onions and fry for 2-3 minutes until the cut surfaces have coloured a little.
Pour over the stock and cook for another 2 minutes before adding the lemon juice and cream. Stir well to combine. If the sauce looks too thick, then add a splash of the pasta cooking water.
Check the seasoning. Add the pasta and stir well to combine, ensuring the pasta is warmed through. Serve with grated cheese and crusty bread, Bon Appétit!
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