Peel the carrots , cut into thin slices. Quarter the mushrooms. Peel the sausages and cut in half lengthwise, cut into slices.
Place the pasta, carrots, mushrooms and sausages in a large pan. Rinse the sweetcorn, drain, add to the pan along with the tomatoes. Pour in the stock, mix, bring to the boil. Cover and cook over a medium heat, stirring occasionally until the pasta is al dente, season.
Finely chop the parsley, add the parsley, sour single cream and cheese to the pasta, mix.