This simple Sausage and Mushroom Pasta makes a perfect weeknight dinner. Not only is it completely full of flavor from pesto, spicy Italian sausage, earthy mushrooms and ripe cherry tomatoes-- it requires only a few dishes and minimal clean-up.
We love pasta in our house and could have it multiple times a week! Have it be a virtually one pot dinner? Even better.
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!
The base of this pasta sauce is pesto. You can make it homemade, but I find store bought to be so simple and still delicious.
Make sure to save some pasta water when you are draining your pasta, it helps everything come together!
Ingredients
- Italian sausage: You can use mild or spicy Italian sausage depending on your preferences.
- Fresh baby spinach leaves: It may seem like a lot at first but it cooks down dramatically.
- Cremini mushrooms: You can use a variety of mushrooms here really, like portobello or white button. Cremini is my favorite because it has a light flavor and darker color.
- Onion: Yellow onion or even shallot for a milder taste.
- Garlic: Lots of garlic in this pasta dish, the more the merrier in my opinion.
- Parmesan: Freshly grated is best here if you can.
- Pesto: You can use homemade pesto or store bought. My favorite store bought pesto is the Kirkland brand from Costco.
- Cherry tomatoes: Fresh cherry tomatoes are great because they “burst” after a little cooking and become a little soft and sweet. Canned diced tomatoes can be used as well.
- Red pepper flakes: Add to your preferred spice level.
- Dry short pasta: Something like farfalle, gemelli, rotini, etc.
How to Make Sausage and Mushroom Pasta
Step 1. Begin by bringing water to a boil and cook pasta until al dente (not over done). Reserve ½ cup of pasta water when draining.
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. If the sausage is a casing, make sure to remove that first.
Step 2. Remove cooked sausage to a plate to the side and to the pan add in the onions and garlic. Cook for 3-4 minutes.
Step 3. Once onions are translucent, add the sliced mushrooms and cherry tomatoes.
Step 4. When the mushrooms have begun to release their liquid and the tomatoes start to split, add reserved pasta water and gently scrape up any flavorful bits on the bottom of the pan.
Step 5. Stir in pesto.
Step 6. Add in parmesan, spinach, cooked sausage pieces, and red pepper flakes if using.
Step 7. Stir to combine.
Step 8. To finish, add in drained pasta and enjoy!
Recipe Tips
- This mushroom pesto pasta is delicious both hot and cold. 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!
- 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
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
Looking for other recipes featuring pesto? Try one of the following.
Did you enjoy this Sausage and Mushroom Pasta Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Sausage and Mushroom Pasta
Ingredients
- 1 lb. short pasta reserve ½ cup of pasta water when draining
- 1 lb. hot Italian sausage
- 2 cups fresh baby spinach leaves chopped
- 8 oz. cremini mushrooms sliced
- 1 small onion diced
- 4 cloves garlic minced
- ¼ cup grated parmesan
- ½ cup pesto
- 1 cups cherry tomatoes
- 1 tsp. red pepper flakes optional
Instructions
- Begin by bringing water to a boil and cook pasta until al dente (not over done). Reserve ½ cup of pasta water when draining.
- 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. If the sausage is a casing, make sure to remove that first.
- Remove cooked sausage to a plate to the side and to the pan add in the onions and garlic. Cook for 3-4 minutes.
- Once onions are translucent, add the sliced mushrooms and cherry tomatoes.
- When the mushrooms have begun to release their liquid and the tomatoes start to split, add reserved pasta water and gently scrap up any flavorful bits on the bottom of the pan.
- Stir in pesto.
- Add in parmesan, spinach, cooked sausage pieces, and red pepper flakes if using. Stir to combine.
- To finish, add in drained pasta.
Dina and Bruce
Sarah, what an amazing recipe! Can’t wait to try it!