Sausage and Mushroom Pasta
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.
Servings: 6 servings
Calories: 667kcal
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.
Nutrition
Serving: 1g | Calories: 667kcal | Carbohydrates: 65g | Protein: 25g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 63mg | Sodium: 851mg | Potassium: 698mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1756IU | Vitamin C: 12mg | Calcium: 130mg | Iron: 3mg