Mushroom, Sausage, and Spinach Pasta
The Perfect weeknight meal – Mushroom, Sausage, and Spinach Pasta. So simple to put together with TONS of flavor.
Do you need a Monday night dinner idea?
Well, I have the perfect dish for you.
Delicious, hearty, simple. And incredibly easy.
This dish was a result of a “let’s clean out the fridge” moment. So, this is what I had on hand;
Mushrooms. LOTS of mushrooms.
Chicken sausage. I know! Kind of random. I bought it for another dish I had in mind and completely forgot to make it.
Oh yeah, I also had a bottle of white wine in the refrigerator so, naturally I grabbed that too.
And then there’s spinach and whole wheat pasta which makes it healthy, right?
I also had a bunch of fresh rosemary sprigs which I took to a whole other level. I fried them. Yes, I went there. And no, I don’t regret it. It really added a “gourmet” touch to the dish.
This is the ideal meal after a busy day. You cook the sausage, mushrooms, and spinach in a saucepan and then toss in the pasta. A little sprinkle of parmesan cheese and dinner is ready!
So, now that you have a dinner recipe, run out to the grocery store to grab any ingredients you need and begin cooking!
And enjoy a glass of wine. And by glass I might mean a bottle. After all, it’s Monday. You deserve it.
Mushroom, Sausage, and Spinach Pasta
Ingredients
- 1/3 cup olive oil
- 2 sprigs fresh rosemary
- 1 lb mild Italian chicken sausage removed from casings
- 16 oz mushrooms
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 10 oz whole wheat rigatoni or other tubular pasta
- 5 oz baby spinach
- 1/3 cup white cheddar grated
- 1/3 cup parmesan grated (plus more for serving)
- 2 tbsp butter
- salt and pepper
- red pepper flakes optional
Instructions
- Fill a large pot with water and bring to a boil.
- In a large saucepan, heat oil over medium-high heat. Fry rosemary until crisp, about 2 minutes. Remove from oil and place on paper towel to soak any excess oil. Set aside.
- Add sausage to saucepan and cook until browned Scoop out sausage with a slotted spoon and set aside on a plate.
- Add mushrooms to saucepan and cook until brown, about 5 minutes.
- Add wine and cook until liquid is almost completely evaporated.
- Meanwhile, cook the pasta until very al dente. *Reserve the cooking liquid.
- With a slotted spoon, transfer cooked pasta to saucepan with mushrooms. Add spinach and 1 cup pasta cooking liquid.
- Cook, tossing frequently, until spinach is wilted and sauce has thickened (about 4 minutes).
- Add another cup of cooking liquid. Mix in grated cheddar and parmesan. Season with salt and pepper. Add a pinch of red pepper flakes if desired.
- Add butter and toss to combine.
- Gently mix in sausage.
- Crumble fried rosemary over pasta and sprinkle with extra parmesan cheese. Serve immediately.
