Sausage Mushroom Pasta is an easy 30 minute recipe with no cream and no cheese. Instead of this, This dairy-free pasta dish is packed with veggies, fiber, and protein. And it looks and tastes like an entree from an upscale restaurant! Impress your family and friends with this balanced meal.
Quick and Easy Sausage Mushroom Pasta
This 30-minute family-friendly meal combines tomato sauce with spicy Italian sausage, mushrooms, garlic, spinach, Italian spices and red pepper flakes. The recipe uses easily accessible ingredients such as store-bought tomato and pasta sauce. Any flavor will work: traditional, tomato-basil, arrabbiata, or garlic-tomato sauce. Perfect for a cozy weeknight family dinner or entertaining guests. This recipe is dairy-free: there is no cream or cheese. You can also easily make it meatless by using plant-based Italian “sausage” (such as the Beyond Sausage brand). Make it gluten-free by using gluten-free pasta.
Why you will love it
- Balanced Meal. Sausage Mushroom Pasta has it all: protein (sausage), veggies (mushrooms, tomatoes, and spinach), and carbs (pasta). It’s a complete meal that a whole family will enjoy.
- Not your typical pasta with red sauce. There are many other ingredients, such as fresh mushrooms, fresh tomatoes and spinach.
- Dairy Free Recipe. There is no cream and no cheese, just lots of flavor!
- Ready in 30 minutes. It’s a restaurant-worthy dish that’s quick and easy to make on weekdays. The recipe uses basic ingredients like store-bought tomato sauce (or tomato sauce for pasta) to minimize cooking times and cleanup!
main ingredients
- spaghetti – this Italian classic goes very well with sausage and mushroom pasta.
- Italian sausage. I used 15 ounces of crumbled spicy Italian sausage. You can also use Italian sausage in casings – in this case remove the casings and crumble the sausage.
- Mushrooms.I used fresh crimini mushrooms. You can also use portobello mushrooms or shiitake.
- olive oilused for frying mushrooms.
- Garlic adds spiciness and flavor.
- Marinara sauce.There are so many good sauces on the store these days that you really don’t need to make your own. Use your favorite brand and the flavor you like: Roasted Tomato, Tomato Basil, Garlic Tomato, or Arrabbiata.
- Spinach.I used fresh spinach and cooked it directly in the same pan as the pasta sauce. You can also use frozen spinach – thawed and drained of any liquid.
- Fresh tomatoes – Add just a few of these for texture and presentation.
- Red pepper flakes. Few go a long way.
Which sausage to use?
- Crumbed spicy Italian sausage. Mild or sweet sausage also works.
- Italian sausage links. Remove the casings and crumble the sausage.
- Use 50% sausage and 50% ground beefin case you need to consume certain ingredients.
- Chicken or turkey sausageis another great option.
- Beyond Sausageone brand is a great option for a plant-based, vegetarian version.
What vegetables can you add?
- canned vegetables: Artichoke hearts, olives, capers, roasted peppers.
- Fresh vegetables: Kale, arugula, broccoli, asparagus, peppers.
- Frozen vegetables: green peas, carrots and frozen spinach to name a few.
cooking tips
- Drain the fatAs soon as you cook the sausage to get rid of excess fat and unnecessary calories.
- Can it be made meatless and plant-based? Yes you can! Use plant-based Italian “sausage” like the Beyond sausage brand.
- Make it gluten free using the gluten-free pasta of your choice. To add fiber, choose high-fiber gluten-free pasta made from chickpeas, lentils, etc.
- What is a good substitute for canned tomato sauce?You can use canned diced tomatoes or canned tomato passata instead.
- Add red wine. Add a splash of dry red wine (about ¼ cup) to the tomato and marinara sauce, if desired. It adds richness and depth of flavor to the sauce.
- Add garnish. Top mushroom sausage pasta with freshly grated Parmesan cheese (or Asiago or Romano) and freshly ground black pepper. Other delicious toppings include red pepper flakes, chopped fresh herbs (parsley, basil, thyme) or toasted pine nuts.
Storage and reheating tips
- Refrigerator. Store leftover sausage and mushroom pasta in an airtight container in the refrigerator for up to 3 days. The longer you keep it, the softer the noodles will be. Still tasty, just a softer texture.
- Reheat in the microwave. Reheat the chilled leftovers in a microwave oven for about 1 minute. Taste and heat for another 30 seconds if necessary.
- Reheat on the stove. Heat the leftovers in a large, high-sided skillet on the stovetop over low-medium heat. Add a small amount of water to thin the sauce.
Make-ahead and meal prep tips
Do not freeze the pasta mixed with the sausage and mushroom sauce. Make the sauce (boil everything except the pasta) and freeze for up to 2 months. Do not cook the noodles until they are ready to serve. Freezing cooked pasta in the sauce isn’t the best way to go about this, as the pasta will end up soft and mushy.
What to serve with it
Alongside the traditional slice of crusty Italian bread, I recommend one of these fresh salads:
- Tomato cucumber avocado salad with mozzarella and basil pesto
- Easy Spinach Salad with Pine Nuts, Parmesan Cheese
- Beet salad with spinach, cashews, cranberries and goat cheese
- Apple Spinach Salad with Maple Lime Dressing
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon Honey Poppy Seed Dressing
- Arugula salad with pears, apples and cashew nuts
Other pasta recipes with sausage and vegetables that you may like
- Italian sausage pasta with tomato sauce, spinach and mushrooms
- Creamy butternut squash pasta with sausage and spinach
- Creamy sausage tortellini with spinach, tomato and mozzarella cheese sauce
- One Pan 30 Minute Italian Sausage Gnocchi
- Sausage orecchiette with tomatoes and spinach
Press
30 Minute Sausage Mushroom Pasta
#wprm-recipe-user-rating-3 .wprm-rating-star.wprm-rating-star-full svg * {fill: #343434; }#wprm-recipe-user-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * {fill: url(#wprm-recipe-user-rating-3-33); }#wprm-Recipe-UserRating-3 .wprm-Rating-Star.wprm-Rating-Star-50 svg * {fill: url(#wprm-Recipe-UserRating-3-50); }#wprm-Recipe-UserRating-3 .wprm-Rating-Star.wprm-Rating-Star-66 svg * {fill: url(#wprm-Recipe-UserRating-3-66); }linearGradient#wprm-recipe-user-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-3-66 stop { stop-color: #343434; }
Ingredients
- 16 oz spaghetti
- 1 tablespoon olive oil
- 8th oz Mushrooms Crime cut
- 15 oz italian sausage crumbles
- 4 cloves Garlic chopped
- ½ teaspoon Italian spice or herbs from Provence
- red pepper flakes taste good
- 14 oz Tomato sauce
- 3 medium fresh tomatoes chopped
- 6 oz fresh spinach
- Salt and coarsely ground black pepper taste good
instructions
-
Bring a pot of water to a boil. Cook the noodles according to package directions. While the pasta cooks, continue with the recipe below.
-
Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Add sliced ​​mushrooms and cook until cooked through but not overcooked, 3 or 5 minutes. Sprinkle a pinch of salt on top. Take mushrooms out of the pan.
-
In the same, now empty, skillet, add the crumbled sausage and cook over medium-high heat, about 5 minutes, or until sausage is cooked through. Drain excess fat.
-
In the same skillet with sausage, add minced garlic, Italian seasoning, red pepper flakes, tomato pasta sauce, chopped fresh tomatoes, and fresh spinach. Bring to a boil over medium heat and stir well. Cook over medium-high heat, stirring frequently, for 5 minutes, until the spinach wilts to its liking.
-
Add boiled and drained pasta and boiled mushrooms to the sauce. warm up.
-
Mix well. Remove from stove.
-
Season to taste with salt, freshly ground coarse black pepper and red pepper flakes.
Remarks
- Tomato sauce. It can be a store-bought tomato pasta sauce or a marinara sauce. Any flavor will work: traditional, tomato-basil, arrabbiata, or garlic-tomato sauce.
- Italian spice with herbs from Provence. The mixture I used contained dried rosemary, thyme, parsley, tarragon, marjoram, basil and sage.
Nourishment
The Post Sausage Mushroom Pasta first appeared on Julia’s album.