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Creamy Sausage Pasta

  • 40 minutes
  • Servings5 portions


  • Elmlea Double
  • 6 large good-quality sausages
  • 2 leeks sliced
  • 2 sticks celery sliced
  • 2 cloves garlic crushed
  • 300 ml stock (herb, chicken or vegetable)
  • 2 large handful frozen peas
  • 2 large handfuls Parmesan grated
  • 1 tbsp mixed herbs
  • 500 ml pasta
  • olive oil
  • 1 knob butter
  • salt and pepper

Nutritional facts

Energy (kcal)465 kcal
Energy (kJ)1946 kJ
Protein (g)19.8 g
Carbohydrate incl. fibre (g)79.9 g
Carbohydrate excl. fibre (g)75.6 g
Sugar (g)4.3 g
Fibre (g)4.3 g
Fat (g)6.7 g
Saturated fat (g)3.4 g
Unsaturated fat (g)2.4 g
Monounsaturated fat (g)1.7 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.0 g
Cholesterol (mg)13 mg
Sodium (mg)290 mg
Salt (g)0.72 g
Vitamin A (IU)745 IU
Vitamin C (mg)5.6 mg
Calcium (mg)232 mg
Iron (mg)2.07 mg
Potassium (mg)329 mg


  1. Pop your pasta on to cook, according to the instructions on the packet.
  2. In a large pan, add a drizzle of olive oil and a knob of butter. Once the butter has melted, add your leeks, garlic and celery and cook on a low heat until softened and sweet.
  3. Next, squeeze the sausage meat from its casings and add to the pan. Discard the casings and use your spoon or spatula to separate the sausage meat. Cook until it colours and is nicely cooked.
  4. Add your mixed herbs and stir through. Once combined, add your stock and let this reduce slightly on a low heat, before adding a tub of Elmlea Double, your peas, followed by the Parmesan.
  5. Stir through until everything is creamy and smooth. Give it a taste and season. You might find you only need pepper as the sausages, stock and cheese will add saltiness.