Creamy Sausage & Mushroom Linguine

Boil a kettle

Squeeze your sausage meat out of the sausage skins (clean hands is the best way!) and discard the skins

Roll into bite-sized meatballs

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

Once hot, add your 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 [175ml] [225ml] boiled water – this is your creamy 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 pasta to a pot of boiled water, bring to the boil over a high heat and cook for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

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

Once fragrant, add the creamy stock to the pan and cook for 4-5 min or until the sauce has thickened and the meatballs are cooked through (no pink meat!)

Once thickened, stir through the cooked pasta 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 pasta

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

Add your white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] 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