Sausage and Mushroom Pasta with Spinach and Red Peppers
This hearty and vibrant pasta dish combines savory sausage, earthy mushrooms, tender spinach, and sweet roasted red peppers, all tossed with perfectly cooked pasta in a light, flavorful sauce. It’s comforting yet packed with vegetables — a complete one-bowl meal perfect for a Mediterranean-inspired dinner!
Time and Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Pasta:
8 oz (about 225g) whole-wheat pasta (penne, rigatoni, or fusilli work best)
Salt (for pasta water)
For the Sauce:
2 tablespoons extra-virgin olive oil
½ lb (225g) Italian sausage (chicken, turkey, or pork), casings removed
8 oz (225g) cremini or button mushrooms, sliced
1 red bell pepper, thinly sliced (or use roasted red peppers in a jar)
3–4 cups baby Spinach
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional, for heat)
½ teaspoon smoked paprika (optional, for depth)
½ cup low-sodium chicken broth (or vegetable broth)
¼ cup grated Parmesan cheese (plus more for topping)
Fresh basil or parsley, for garnish
Instructions
1. Cook Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dented.
Reserve ½ cup of pasta water, then drain and set aside.
2. Cook Sausage:
Meanwhile, heat olive oil in a large skillet over medium heat.
Add sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5–7 minutes).
Remove sausage to a plate, leaving the oil and browned bits in the skillet.
3. Sauté Vegetables:
In the same skillet, add mushrooms and sauté until browned (about 5 minutes).
Add garlic, red pepper flakes, and paprika; cook 30 seconds until fragrant.
Stir in sliced red peppers and cook another 2–3 minutes.
4. Build the Sauce:
Return cooked sausage to the skillet.
Add spinach and toss until wilted (about 1–2 minutes).
Pour in chicken broth and reserved pasta water as needed to make a light sauce.
5. Combine:
Add cooked pasta to the skillet and toss everything together.
Sprinkle in Parmesan and stir until creamy and well coated.
6. Serve:
Garnish with fresh herbs and extra Parmesan.
Serve hot!
Notes & Tips
Spicy Option:Use spicy Italian sausage for an extra kick.
Make it Creamy: Add a splash of cream or a spoonful of ricotta for a richer sauce.
Roasted Red Peppers Shortcut: Jarred roasted peppers work wonderfully if you’re short on time.
Protein Boost: Swap half the sausage with chickpeas or white beans for added plant-based protein.
Storage: Leftovers keep well in the fridge for 3 days. Reheat gently with a splash of broth or water.
Frequently asked questions FAQs
Q: Can I make this gluten-free?
A: Yes! Just swap the pasta for your favorite gluten-free variety.
Q: Can I use frozen spinach?
A: Definitely. Thaw and squeeze out excess water before adding it to the skillet.
Q: How do I make it vegetarian?
A: Replace sausage with plant-based sausage or sauteed chickpeas for a hearty alternative.
Q: Can I meal-prep this?
A: Yes! It’s great for lunch meal prep — just keep some broth handy when reheating.
Nutritional Value
Calories: 200
Protein: 25g
Fat: 20g
Carbs: 42g
Fiber: 6g
Sugar: 5g
Vitamin C: 80% DV
Calcium: 15% DV
Iron: 20% DV