Main Dishes/ Pasta/ Poultry

Mushroom, Sausage, and Spinach Pasta

Weeknight 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
Prep time
Cook time
Total time
The Perfect weeknight meal - Mushroom, Sausage, and Spinach Pasta. So simple to put together with TONS of flavor.
Recipe type: Main Dish
Serves: 4-6 servings
  • ⅓ cup olive oil
  • 2 sprigs fresh rosemary
  • 1 lb mild Italian chicken sausage, removed from casings
  • 16 oz mushrooms
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 10 oz whole wheat rigatoni or other tubular pasta
  • 5 oz baby spinach
  • ⅓ cup white cheddar, grated
  • ⅓ cup parmesan, grated (plus more for serving)
  • 2 tbsp butter
  • salt and pepper
  • red pepper flakes, optional
  1. Fill a large pot with water and bring to a boil.
  2. 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.
  3. Add sausage to saucepan and cook until browned Scoop out sausage with a slotted spoon and set aside on a plate.
  4. Add mushrooms to saucepan and cook until brown, about 5 minutes.
  5. Add wine and cook until liquid is almost completely evaporated.
  6. Meanwhile, cook the pasta until very al dente. *Reserve the cooking liquid.
  7. With a slotted spoon, transfer cooked pasta to saucepan with mushrooms. Add spinach and 1 cup pasta cooking liquid.
  8. Cook, tossing frequently, until spinach is wilted and sauce has thickened (about 4 minutes).
  9. 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.
  10. Add butter and toss to combine.
  11. Gently mix in sausage.
  12. Crumble fried rosemary over pasta and sprinkle with extra parmesan cheese. Serve immediately.




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