Mushroom and Spinach Pasta with Chicken Sausage
This cozy, satisfying Mushroom and Spinach Pasta with Chicken Sausage is the perfect one-pot dinner for busy nights. Savory Italian chicken sausage, earthy mushrooms, fresh spinach, and sweet red onion are tossed with tender pasta in a creamy Parmesan-cream cheese sauce. Hearty, flavorful, and easy to make in around 30 minutes, it’s comfort food at its best.
Servings: 4 servings
Calories: 557kcal
Ingredients
- 6 ounces Penne pasta (any short pasta like fusilli or rotini will work)
- 2 tablespoons oil olive, canola, or vegetable
- 6 ounces raw sweet Italian chicken sausage casings removed
- 8 ounces sliced baby bella (cremini) mushrooms
- 1/2 medium red onion thinly sliced
- Garlic powder to taste
- Kosher salt to taste
- Fresh ground pepper to taste
- 7.5 ounce-container chive and onion-flavored cream cheese
- 1 cup shredded Parmesan cheese divided use
- 2.5 ounces baby spinach leaves 1/2 a 5-ounce container, large stems removed
Instructions
- In a large sauté pan or stock pot, cook the pasta until not quite al dente (follow the package directions, reducing time by around 1-2 minutes). Drain, reserve 1/4 cup pasta water, and set both aside.
- In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
- Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
- Stir in cream cheese and 1/2 cup Parmesan cheese; cook over medium-low heat, stirring, until cheeses are melted.
- Stir in spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
- Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
- Stir in cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
- Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.
Notes
Substitutions and Variations:
· Add red pepper flakes or use spicy Italian chicken sausage for more heat.
· Use finely grated Parmesan if preferred (start with less).
· Baby kale or arugula can replace the spinach.
· Try mozzarella, fontina, or goat cheese instead of Parmesan.
· If using precooked sausage links, slice, halve, and brown before proceeding.
· Add red pepper flakes or use spicy Italian chicken sausage for more heat.
· Use finely grated Parmesan if preferred (start with less).
· Baby kale or arugula can replace the spinach.
· Try mozzarella, fontina, or goat cheese instead of Parmesan.
· If using precooked sausage links, slice, halve, and brown before proceeding.
Nutrition
Calories: 557kcal | Carbohydrates: 42g | Protein: 26g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 1103mg | Potassium: 491mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2512IU | Vitamin C: 7mg | Calcium: 400mg | Iron: 2mg