Abbie's Sausage and Mushroom Pasta

Thermos Taste for Adventure

My name is Abbie and I am @quarascran on Instagram. The story behind my account is that I am obsessed with cooking, food and making amazing drinks! During the lockdown, I would cook to help with my anxiety and depression. As a laugh, my friends would tell me to do a food Instagram and I did it for a laugh but got lots of positive words etc so kept it. I’ve loved it so much actually and it really helps with my mental health.

I work as a bar manager in Glasgow, Scotland in a cute bar/restaurant called The Botany. I work with a very talented chef called Jim Kerr and he has taught me a lot.

Follow Abbie: @quarascran

See method...
Serves 2
10 minutes to prepare and 20 minutes to cook


  1. Cook your pasta as per cooking instructions and save a ladle of pasta water.
  2. Take your sausage meat out the skin and break in pieces add to an oiled pan and cook for 7 mins, breaking with the back of your spatula.
  3. Add your mushrooms in and cook for around 4 mins then add in garlic for a minute.
  4. Add in Italian herbs and mustard and stir well.
  5. Stir in the creme fraiche and season to taste.
  6. Add in the parsley then serve. Top with cheese and you are good to go.
  7. To make veggie/vegan swap out Italian sausages for veggie sausages with skin. Toast your fennel seeds and add to the sausage mixture with 1/2 a tsp of cayenne pepper. Use vegan cream to make vegan!


  • Pasta of your choice enough for two
  • 3 Italian sausages
  • 1/2 a packet of button mushrooms chopped in half
  • 3 gloves of garlic (or 3 tsp of easy garlic)
  • 1 tsp of Italian herbs and wholegrain mustard
  • 4 tbsp of creme fraiche
  • fresh parsley chopped
  • salt and pepper
  • grana padado (or veggie/vegan alternative)


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