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This 20 Minute Sausage and Mushroom Pasta is a quick and easy weeknight pasta dish, made healthier with chicken sausage, whole wheat pasta and a good dose of veggies.
I love a quick and easy pasta dinner, but pasta doesn’t always have all the healthy ingredients I try to get into meals. With this Sausage and Mushroom Pasta, used chicken sausage and whole wheat pasta, as well as some extra veggies to make this a quick, easy and healthy dinner that is still delicious.
When cooking with mushrooms, I always dry saute them before adding them to the other ingredients. Dry sauteing the mushrooms really intensifies the flavor and avoids the rubbery texture that mushrooms can sometimes get. simply cook the mushrooms in a dry pan (no oil or water) until the mushrooms release their water and it evaporates.
Add some butter and shallots to the pan, followed by the sliced chicken sausage.
Next, add the spinach. You may need to do this in batches. The spinach will seem like too much but it will shrink down quickly.
Last, add the cooked pasta and parmesan cheese. I don’t always like the taste of whole wheat pasta, but I really enjoyed the taste and texture of the Safeway O Organics® whole wheat rotini. I love being able to make small healthy swaps without sacrificing flavor!
Safeway O Organics® and Open Nature® brands make it easy with a huge selection of affordable, high quality products. Shop these affordable high-quality products available exclusively at Safeway.
I shopped at Safeway, but you can also find these exclusive brands at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
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Sausage and Mushroom Pasta
Ingredients
- 8 ounces whole wheat rotini
- 2 tbsp butter
- ¼ cup shallot
- 6 cups baby spinach
- 4 links pre cooked chicken sausage sliced
- 8 ounces crimini mushrooms sliced
- ½ cup parmesan cheese grated
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Meanwhile, heat a large skillet over medium heat. Add the mushrooms and dry saute until they release their water and the water evaporates, 5-10 minutes.
- Add butter and shallot to the pan, stir until butter is melted and shallot starts to soften, about 2 minutes.
- Add sausage, cook until sausage starts to brown, 2-3 minutes.
- Add spinach, stir in until spinach shrinks down and is fully mixed with other ingredients.
- Add pasta and parmesan cheese, stir to combine.
- Taste and add more salt if needed, then serve with more parmesan cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious!!! We simply could not stop eating it. Definitely making this again and again.
So happy to hear that!
We are sausage lovers and this recipe was perfect! Made a fe minor changes, like i used smoked sausage and browned it, removed it from the pan then cooked mushrooms and shallots in leftover grease. Ended up a little dry so added a bit of white wine with the butter, and a bit of pasta water when adding pasta. I was surprised at the lack of seasoning, but the seasoning from the sausage was more than enough. It all turned out absolutely perfect and yummy! Thank you so much for a fabulous recipe!
I’m so glad you loved it!
This was delicious! I made it just like the recipe. Thank you for the tip on sautéing mushrooms. I didn’t know that and they were the best.
So glad you loved them!
This was delicious! I added a couple of ounces of heavy cream with the Parmesan and also a few shakes of salt and pepper. Thanks for introducing me to the dry sauté technique for the mushrooms, they were so much better that way.
So glad you loved it Amy!