I've been really pushed for time this week, with deadlines looming, the kids tearing strips out of each other, and the school uniform prepping.

It's been 'one of those' weeks!

So, to make my life a little easier, I thought I'd do one of my go to recipes.

It's quick, tasty, healthy, and the kids love it!

Happy days!

I thought I'd share it, so I can help you out too!

You will need:

  • 150g 'free from' pasta
  • Olive oil
  • 1 pack safe sausages (such as Debbie & Andrews)
  • 1 onion - peeled & chopped
  • Handful of mushrooms - washed & chopped
  • Handful of peas
  • 1tbsp whole grain mustard
  • 1tbsp agave nectar
  • 2-3tbsp dairy-free cream (such as Oatly)


Add a little olive oil to a frying pan, along with the sausages, and cook over a medium-high heat until the sausages have browned.
Meanwhile, in a large saucepan, bring water to the boil and cook the pasta according to the instructions

Remove the sausages from the frying pan, and chop into bite size chunks. 

Add the onion to the frying pan, and cook for around 5 minutes, until softened, before adding the mushrooms.

Return the sausages to the frying pan, and add the peas, and stir well.

Pour in the 'cream' and agave nectar and stir well.

Drain the pasta, and add to the frying pan, and stir to combine all the ingredients.

Leave to cool slightly before serving.