Creamy Sausage & Mushroom Gluten Free Linguine

Boil a kettle

Squeeze your sausage meat out of the sausage skins and roll into 8 bite-sized meatballs perp person

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sausage meatballs and cook for 5-6 min or until they're browned all over

Meanwhile, slice your white cup mushrooms finely

Peel and finely chop (or grate!) your garlic

Dissolve your chicken stock mix and soft cheese in 125ml [165ml] [225ml] boiled water – this is your creamy chicken stock

Once the sausage meatballs are brown, add the sliced mushrooms to the pan along with a generous pinch of salt and pepper and cook for 7-8 min or until soft

Once soft, add the chopped garlic and cook for 30 secs or until fragrant

While the mushrooms are cooking, add your gluten free linguine to a pot of boiled water, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

Once fragrant, add the creamy chicken stock to the pan and cook for 4-5 min or until the sauce has thickened

Once thickened, stir through the cooked linguine and half your grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your creamy sausage & mushroom gluten free linguine

Tip: Add a splash of starchy pasta water if it's looking a little dry

Add your white wine vinegar and a generous drizzle of olive oil to a large bowl along with a pinch of salt

Wash your salad and pat it dry with kitchen paper then add it to the bowl

Give everything a good mix up – this is your dressed salad