Creamy Pork Pasta with Spinach & Mushrooms

This recipe features in these meal plans: Cheap & Easy, Cheap Eats 2, Frugal Favourites, Super Cheap Eats.

Pasta with pork meatballs in a creamy mushroom and spinach sauce.


  • 8 value sausages, thickly sliced
  • 5 closed cup mushrooms, sliced
  • 150ml of double cream
  • 200g of spinach leaves
  • 360g of value pasta shapes
  • 1 tbsp vegetable oil
  • 1 tbsp dried mixed herbs
  • 1 tsp English mustard
  • 4 tsp grated Parmesan
  • 1 tsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £0.88
  • Store cupboard: Basic
  • Calories per serving: 952
  • 5-a-day per serving: 1
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Creamy Pork Pasta photo

926 cooks think so


  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, separate the sausages and gently squeeze the meat out of the skins and shape into 2cm balls. Heat the oil in a frying pan and cook the sausage balls for 3-4 minutes, or until browned.
  3. Add the mushrooms to the frying pan and cook for 3-4 minutes, or until tender. Add the cream, mixed herbs and English mustard and simmer for 3-4 minutes. Stir in the spinach and cook for 1-2 minutes, or until it begins to wilt. Season to taste with salt and pepper.
  4. Toss the pasta with the sausage and mushroom sauce. Add lemon juice to taste and season generously with salt and pepper. Serve immediately topped with the Parmesan cheese.

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