This simple Mushroom Pesto Pasta with Sausage makes a perfect weeknight dinner. Not only is it completely full of flavor from pesto, spicy Italian sausage, and ripe cherry tomatoes-- it requires only a few dishes and minimal clean-up.
Everything for this dish, apart from the pasta, is cooked in the same pan. Make sure your skillet is large enough, because once the pasta is cooked you will be adding it straight in and mixing. No sense in dirtying a bowl!
Ingredients for pesto pasta recipe
- italian sausage
- fresh baby spinach leaves
- cremini mushrooms
- onion
- garlic
- parmesan
- pesto
- cherry tomatoes (or canned diced tomatoes)
- red pepper flakes
- dry short pasta gemelli, rotini, etc.
Instructions
- Begin by bringing water to a boil and cooking pasta until al dente (this term literally means "to the teeth" but is in reference to pasta that is perfectly cooked through, but not soggy).
- While the pasta is cooking, heat a large skillet over medium heat and add Italian sausage. Brown sausage, breaking up with a wooden spoon as you go.
- When sausage is about halfway browned, add in the onions and garlic. Stir.
- Once onions are translucent, add the quartered mushrooms and tomatoes. When the mushrooms have begun to release their liquid, add in parmesan, pesto,spinach, and red pepper flakes. Stir to combine.
- To finish, add in drained pasta and stir.
What is Pesto made of?
Most everyone has heard of basil pesto and enjoys it, but what is this delicious green sauce made of? It is pretty simple, fresh basil leaves, extra virgin olive oil, parmesan cheese, and pine nuts. The pesto is made either by grinding together in a mortar and pestle, or by blending with a food processor or similar machine. My favorite is Costco's store brand. Fresh pesto can be a little pricey, and this one is a great price and so delicious.
Looking for other recipes featuring pesto? Try one of the following.
Serve it hot or cold
This mushroom pesto pasta is delicious both ways. I like it hot-- where the parmesan cheese is melty and everything feels extra saucy. My husband prefers it cold, almost like a pasta salad. The great news is we can have it both ways, hot for dinner and then cold for lunches or bites right out of the fridge!
Turn it into a baked pesto pasta dish
This recipe can be turned into baked pasta very easily. Simply complete the recipe, and pour into a 9x13 Pyrex baking dish. Cover with about a cup of shredded mozzarella and bake at 375 for 25 minutes, or until the top is golden brown!
Variations
As I was creating this mushroom pesto pasta, I added things as I went along, knowing that all these flavors melded well together. This is one of my favorites ways to come up with a dish. I am notoriously bad at following recipe guidelines. I like to add a sprinkle of this and a pinch of that. I think everything can use more garlic. Try this dish out as is, and then try it again with different variations! I have included some ideas for inspiration.
- Add red bell pepper, zucchini, or asparagus. Check out this other sausage pasta recipe with asparagus!
- Swap out the beef for chicken
- Use tortellini (filled pasta)
- Use smaller pasta like this Old Fashioned Goulash recipe
- Canned tomatoes instead of cherry
Mushroom Pesto Pasta with Italian Sausage
Ingredients
- 1 lb. hot Italian sausage
- 2 cups fresh baby spinach leaves
- 8 oz. cremini mushrooms quartered
- 1 small onion diced
- 4 cloves garlic minced
- ¼ cup parmesan
- ½ cup pesto
- 2 cups cherry tomatoes or 1 can diced tomatoes 15 oz.
- 1 tsp. red pepper flakes
- 1 pkg dry short pasta gemelli rotini, etc.
Instructions
- Begin by bringing water to a boil and cooking pasta until al dente
- While the pasta is cooking, heat a large skillet and add Italian sausage. Brown sausage, breaking up with a wooden spoon as you go.
- When sausage is about halfway browned, add in the onions and garlic. Stir.
- Once onions are translucent, add the quartered mushrooms and tomatoes. When the mushrooms have begun to release their liquid, add in parmesan, pesto, spinach, and red pepper flakes. Stir to combine.
- Add in drained pasta and stir. Serve.
Dina and Bruce
Sarah, what an amazing recipe! Can’t wait to try it!