4 Easy Pasta Sauces for 4

4 bowls containing 4 Easy Pasta Sauces including Pea and Pesto
  • 4 servings
  • 17 minutes to prepare
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Ingredients

  • For the Mushroom & Sage
  • Olive oil
  • 3 shallots, sliced
  • 100ml white wine
  • 200g chestnut mushrooms, sliced
  • 10g sage, chopped
  • 200ml whipping cream
  • Salt and pepper
  • For the Pea & Pesto Sauce
  • For the pesto
  • 75g pine nuts, toasted
  • 20g basil leaves
  • 75ml olive oil
  • 75ml vegetable oil
  • 40g parmesan cheese, grated
  • 1 clove of garlic
  • ½ tsp salt
  • 250g frozen peas
  • Salt and pepper
  • For the Samphire & Lemon Sauce
  • Olive oil
  • 100g samphire
  • 1tbsp white wine
  • 1/2 lemon, zest & juice
  • 2tbsp capers
  • 50g salted butter
  • Pepper to taste
  • For the Sausage, Spinach & Mustard Sauce
  • Olive oil
  • 1 red onion, sliced
  • 4 Booths sausages (flavour of your choice)
  • 150g spinach leaves, washed
  • 2tbsp wholegrain mustard
  • 3tbsp crème fraiche
  • Salt and pepper

Instructions

Mushroom & Sage Sauce

1 Heat the oil in a large sauté pan.

2 Add the sliced shallot and cook over a medium heat for 3 minutes.

3 Add the white wine and boil for 2 minutes.

4 Add the sliced mushrooms and cook for 2 minutes.

5 Add the sage and cook for 1 minute.

6 Add the whipping cream, bring to the boil and boil for 2 minutes.

7 Season well with salt and pepper to taste.

Chefs Tip
This sauce goes really well with steak or stirred through pasta. Add some chopped cooked chestnuts in winter for a seasonal change.

 

Pea & Pesto Sauce

1 Place everything except the frozen peas into a food processor. Blitz to combine scraping down the bowl half way though if needed.

2 Place the frozen peas into a large pan. Cook over a medium heat for 2 minutes.

3 Add the pesto and cook for a further 2 minutes.

4 Season with salt and pepper.

Chefs Tip
Stir this sauce through fusilli pasta, allow to cool and place in a lunchbox. Perfect for picnics and lunches at work. If you are short or time use a store bought pesto to make this an even quicker mealtime solution.

 

Samphire & Lemon Sauce

1 Heat the oil in a large sauté pan.

2 Add the samphire and cook over a medium heat for 1 minute.

3 Add the white wine and boil to reduce for 1 minute.

4 Add the lemon zest, juice, capers and butter. Cook to melt the butter, remove and set to one side.

5 Season with pepper to taste.

Chefs Tip
This sauce pairs beautifully with any type of fish or shellfish. Interchange the samphire with shredded Swiss chard or cavolo nero for a twist. Or use a flavoured oil in the place of the olive oil, chilli oil and lemon oils work really well.

 

Sausage, Spinach & Mustard Sauce

1 Heat the oil in a large sauté pan.

2 Add the sliced red onion and cook over a medium heat for 3 minutes.

3 Remove the sausage meat from the sausages and discard the skins. Make sure to wash your hands thoroughly after handling the raw meat.

4 Add the sausage meat to the pan and cook for 5 minutes or until cooked through.

5 Add the spinach leaves and cook for 1 minutes.

6 Remove from the heat and stir in the mustard and crème fraiche.

7 Season well with salt and pepper to taste.

Chefs Tip
Change sausage flavours and look for inspiration with seasonal vegetables. Add sliced leeks paired with pork and apple sausages instead of spinach.

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