Sausage and Spinach Pasta
20 min
Ready in 20 minutes and the kids never complain. Creamy sour cream sauce, spinach, and golden sausage slices — proper weeknight comfort food.
pastaporkcreamy
Ready in 20 minutes and the whole family eats it. Creamy, hearty, and way better than it has any right to be for a weeknight.
Instructions
- 1
Cook the spaghetti according to the package directions.
- 2
Melt the margarine or heat the oil in a hot frying pan. Wait until the margarine stops foaming, then fry the ground pork and bacon in batches until browned.
- 3
Add the garlic, peas and cream to the pan and let everything simmer gently for 2–3 minutes, then stir in the parmesan.
Per average serving
135
Calories
kcal
9.3
Protein
g
0.4
Carbs
g
10.5
Fat
g
0g
Fiber
0g
Sugar
429mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
135
Calories
kcal
9.3
Protein
g
0.4
Carbs
g
10.5
Fat
g
0g
Fiber
0g
Sugar
429mg
Sodium
Tips from the kitchen
- Brown the pork and bacon in batches, not all at once. Crowding the pan steams the meat instead of browning it, and you lose all that color that makes the sauce taste like something.
- Grate the garlic on a microplane or the fine side of a box grater. It melts into the cream instead of giving you chunks, which matters a lot in a sauce this simple.
- The cream only needs 2-3 minutes on a gentle simmer. If you crank the heat, it can split and go grainy. Keep it low once the cream goes in.
- Save a cup of pasta water before you drain the spaghetti. If the sauce looks too thick when you toss everything together, a splash of that starchy water loosens it without watering down the flavor.
Ways to vary it
- Swap the frozen peas for frozen corn, or use both. The sweetness works the same way and kids tend to be fine with either.
- A pinch of chili flakes in with the garlic adds a little heat without changing the character of the dish. Totally optional, but good if you like a bit of a kick.
- You can use pancetta instead of bacon if you have it. It's a bit milder, but it works well here.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. It doesn't freeze well, the cream sauce tends to split when thawed. To reheat, add a splash of water or milk to the pan and warm it over low heat, stirring as it comes back together.
What to serve with it
A simple green salad on the side is all this needs. Some crusty bread to mop up the sauce is never a bad idea either.
UC
By Untrained ChefPublished 12 July 2026
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