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  • Writer's pictureNicole Kuhn

Sausage, Spinach, and Mushroom Pasta





  • 4 links of pre-cooked chicken sausage, sliced (you can substitute this for any sausage of your liking)

  • 1 tbsp. olive oil

  • 1/2 red onion, thinly sliced

  • 5 cloves of garlic, minced

  • 1/2 tsp of red pepper flakes

  • 8 oz. baby Bella mushrooms, sliced

  • 6 cups of spinach

  • 1/2 cup of freshly grated parmesan cheese

  • 1/2 cup of grated mozzarella cheese

  • 1 chicken boullion cube

  • salt and freshly ground black pepper


  • Fill a medium-sized pot with water, and add the chicken bouillon cube and bring to a boil to cook the pasta.

  • Wash spinach if needed and spin dry or dry with paper towels.

  • Heat olive oil in large heavy skillet, add sausage and cook until well browned, about 10 minutes.

  • As soon as pasta water boils, add the pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente.

  • Drain cooked pasta in a colander placed in the sink.

  • While pasta cooks slice mushrooms and red onions and mince garlic.

  • Place browned sausage aside in a bowl, add a little more oil to the pan and add mushrooms, cooking 3-4 minutes or until they start to release liquid.

  • Add the red onions, garlic, and red pepper flakes and cook about 5-6 minutes more, or until mushrooms are lightly browned and onions are cooked.

  • Put sausage back into the pan with the mushrooms and onions, add about 1 1/4 cups of the pasta water to the pan, and cook 2-3 minutes, or until the sausage is hot.

  • Then add the spinach, tossing with the hot mushrooms-sausage mixture until the spinach wilts, about 2-3 minutes.

  • Add the drained pasta and heat for a minute or two.

  • Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.

  • Season to taste with salt and fresh ground black pepper and serve hot, with more Parmesan cheese to sprinkle on at the table if desired. Enjoy!

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