Creamy Bratwurst & Mushroom Pasta
with Parmesan
- Wheat
- Milk
In this hearty pasta dish, a butter-flour roux forms the base of a creamy Parmesan sauce enriched with milk, stock, and starchy pasta water. Bratwurst and mushrooms are browned until slightly crispy, then, along with al dente linguine, are tossed in the rich, velvety sauce. Finished with fresh parsley and black pepper, this is comfort food at its most satisfying.
Ingredients
8 ounce
Button Mushrooms
1 unit
Chicken Stock Concentrate
18 ounce
Bratwurst Sausage
½ tablespoon
Italian Seasoning
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Milk
(Contains: Milk)
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce. Bring a large pot of salted water to a boil.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Roughly chop parsley.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, remove bratwurst from casing; discard casing.
Heat a drizzle of oil in a large pan over medium-high heat. Add bratwurst and cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. Transfer to a plate.
Heat a large drizzle of oil in same pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
Transfer mushrooms to plate with bratwurst.
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for mushrooms over medium heat. Add flour and cook, stirring, until lightly browned, 1-2 minutes.
Whisk in milk, stock concentrate, garlic powder, half the Italian Seasoning, and ⅓ cup reserved pasta cooking water (all the Italian Seasoning and ½ cup reserved pasta cooking water for 4). Cook, whisking occasionally and breaking up any flour clumps, until slightly thickened, 2-3 minutes.
Turn off heat. Stir in Parmesan until melted. Stir in mushrooms, pasta, and sausage; season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Turn off heat. Add Parmesan to pan with sauce; stir until melted.
Add mushrooms and bratwurst and drained linguine; season with salt and pepper. Toss until everything is coated in sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between bowls. Top with parsley; season with pepper. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The flavor was well received, though one reviewer noted the dish generates quite a few dirty dishes.
- Portions: The family enjoyed it so much there were no leftovers — consider doubling the recipe if you're feeding hungry eaters.
