Creamy sausage and mushroom pasta

It feels like nearly everything I've cooked this week has been a use-up dish -i.e. using up food that's still in the fridge after the Christmas and New Year holidays. Not such a bad thing though, as we've had some pretty nice meals out of it all!
Anyway, today's supper was a continuation of the use -up . MacMan made us a lovely cooked breakfast on the BBQ yesterday morning. As usual, he cooked too many sausages. I also had cream to use up, and a punnet of mushrooms that wouldn't do well if left another day. I had a quick look in my pasta cookbook, and with some inspiration made a sort of carbonara - only with mushrooms and sausages rather than bacon and peas!

Creamy Sausage and mushroom pasta
Serves 3-4

1 onion
25g butter
8-10 mushrooms thinly sliced
3-4 cooked sausages, sliced
200 ml double cream
1 egg
handful grated fresh parmesan cheese
Sufficient pasta per person. I used 250g which was plenty for 2 adults and 2 kids.

• Finely chop the onion and saute gently in the butter for about 5 mins, add the sliced mushrooms and continue to cook gently for another 5 minutes
• In the meantime put the pasta onto cook.
• Pour in the double cream and add the sausages.
• Simmer gently for 5-10 minutes.
• Add beaten egg to the sauces, and stir until sauce is thickened. Stir in grated parmesan. Remove from heat.
• Drain pasta (now cooked) and add to sauce mixture.
• Serve - with extra grated parmesan if desired, and ground black pepper.

Twirly Boy ate all of his dinner - which was pretty surprising as there were both onions and mushrooms in this dish. However, the onions were chopped really finely so he probably didn't notice them. And the sauce was so delish that he may well not have noticed there were mushrooms either and just confused them for sausage pieces. The Princess of Power didn't eat much - but then she's having a general savoury embago at the moment anyway. Shame this dish is so rich and therefore not the best thing for the waistline!