Pasta with Sausage and Mushrooms

This delicious Pasta with Sausage and Mushrooms can be made with different types of linguini or spaghetti. Take a look at the options and choose the one you that works for you, based on what you prefer and your own dietary needs!

PIN Pasta with Sausage and Mushrooms to try it later!

Pasta with Sausage and Mushrooms is a recipe I first made years ago for World Pasta Day. It’s a delicious pasta dish with hot Italian sausage, mushrooms, garlic, and two types of cheese. I made the original recipe for this with whole wheat linguine.

But now I don’t eat much traditional pasta, so I’ve been  experimenting with Palmini Pasta (made from hearts of palm.) I’ve also been loving Fiber Gourmet Light Pasta, a wheat pasta with extra fiber to reduce the carbs. And I’m becoming a fan of high-fiber Carbe Diem Pasta (affiliate link), which is another alternative for fewer carbs.

You can make this tasty sausage mushroom pasta with any one of of those low-carb or lower-carb pasta options. It took us a couple of tries to perfect the version made with Palmini Linguini. But we did enjoy the final result that used some techniques to add flavor. If you’re a strict low-carb eater who misses pasta, I hope you might like that variation for this recipe. That’s the version shown in the process shot photos here.

But if you’d like a high-fiber lower-carb option that uses wheat pasta, this would be amazing made with Fiber Gourmet Spaghetti or Carbe Diem Spaghetti. See more below about those two pasta options. And whichever version of Pasta with Sausage and Mushrooms works for you, I hope you enjoy the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• Palmini Low-Carb Linguini (affiliate link). Or use 8 oz. Fiber Gourmet Light Spaghetti (affiliate link) or Carbe Diem Spaghetti (affiliate link) if you prefer.
• hot Italian sausage
• Olive Oil (affiliate link)
• mushrooms
• Minced Garlic (affiliate link)
• canned chicken broth (affiliate link)
• grated mozzarella cheese
• freshly grated parmesan cheese
• salt and fresh-ground black pepper to taste

What Sausage did we use for Pasta with Sausage and Mushrooms?

For years I’ve been a fan of turkey Italian Sausage, and now I can’t find it anywhere. So for this recipe we used Hot Italian Sausage made from pork. By all means use whichever Italian Sausage you prefer and are able to find.

What is Palmini Pasta?

Palmini Pasta (affiliate link) is a type of low-carb pasta made from hearts of palm. The pasta options are Linguini, Angel Hair (which is actually more like thin spaghetti), and Lasagna. Kara and I have been experimenting with the Palmini products. We’ve created recipes we enjoyed with Palmini pasta, but you need to take steps to add flavor to the hearts of palm noodles. And a recipe like this where the pasta is cooked with the other ingredients gives great results. (And for anyone who might be wondering, no companies mentioned here have sent me merchandise or paid me to feature their products.)

Why Pasta with Sausage and Mushrooms is a good recipe for Palmini Pasta:

One thing people may have an issue with about the Palmini Pasta is the price; definitely it’s more expensive than regular pasta. That’s why we’re using it for recipes where there are a lot of other ingredients in the dish to spread out the pasta. This Pasta with Sausage and Mushrooms makes six servings from one package of Palmini Linguini, which makes it more affordable.

Does Palmini Pasta need to be pre-cooked?

After experimenting with several recipes, Kara and I definitely prefer cooking the Palmini pasta for five minutes in boiling, salted water before using it in a recipe. We feel the pre-cooking gives the hearts of palm a more “pasta-like” texture.

How low in carbs is this recipe with Palmini Pasta?

Pasta with Sausage and Mushrooms made with Palmini Low-Carb Linguini (affiliate link) has 9.1 net carbs per serving with 25 grams of protein.

More about Fiber Gourmet Light Pasta and Carbe Diem Pasta:

Fiber Gourmet Light Pasta (affiliate link) is a wheat pasta made in Italy that has lots of fiber compared to regular pasta, That makes it a pasta with traditional pasta flavor that’s lower in net carbs and calories. This is really a treat when you’re craving the flavor of real pasta, but don’t want too many carbs!

Carbe Diem Pasta (affiliate link) is another high-fiber pasta made with wheat, and the nutritional information is almost identical to Fiber Gourmet Light Pasta. I confess I have a slight preference for Fiber Gourmet, but Carbe Diem pasta is less expensive, is sold in many grocery stores, and comes in a larger-size package. I hope you try it if those things are important to you.

How low in carbs is this recipe with Fiber Gourmet Light Spaghetti or Carbe Diem Spaghetti?

If you use Fiber Gourmet Light Spaghetti (affiliate link) for this Pasta with Sausage and Mushrooms, the dish will have about 17 net carbs per serving. The nutrition for Carbe Diem Spaghetti (affiliate link) is almost identical. Both Fiber Gourmet and Carbe Diem pasta have more protein than Palmini Pasta.

How to make Pasta with Sausage and Mushrooms:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe that includes the other two pasta varieties. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. These instructions and photos are for Palmini Pasta. Instructions for making this with Fiber Gourmet Light Spaghetti or Carbe Diem Spaghetti are in the NOTES section in the the complete recipe below.)
2. Rinse Palmini Pasta well with cold water. Use kitchen shears to cut the linguini noodles into shorter lengths.
3. Bring pot of water to a boil to cook the pasta.
4. Heat olive oil in skillet and cook sausages until they are well browned, about 10 minutes.
5. Let sausage cool, then slice in rounds and brown again.
6. As soon as pasta water boils, add the Palmini Pasta, stir, reduce heat to a low boil and cook 5 minutes.
7. Drain cooked pasta in a colander placed in the sink.
8. While pasta cooks slice mushrooms and mince garlic or measure out garlic.
9. Remove sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking until they start to release liquid.
10. Add garlic and cook until mushrooms are lightly browned and cooked.
11. Put sausage back into the pan with the mushrooms, add the broth, and cook 1-2 minutes more.
12. Add the drained Palmini pasta and heat for a minute or two.
13. Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.
14. Serve Pasta with Sausage and Mushrooms hot.

Make it for a Carb-Conscious Meal:

No matter which type of pasta you use for this recipe, here are some side dishes that won’t add many carbs:

• Spring Mix Salad
• Cucumber Salad with Balsamic Dressing
• Lemon Green Beans
• Stir-Fried Spinach with Garlic and Parmesan
• Pan-Fried Broccoli with Pine Nuts and Parmesan

Who else loves Italian Sausage?

Check out my huge collection of Low-Carb or Keto Italian Sausage Recipes if you’re also a fan of this spicy sausage!

Continue to Content

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4.6 Stars (13 Reviews)

Yield: 6 servings

Pasta with Sausage and Mushrooms

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 50 minutes

Pasta with Sausage and Mushrooms is easy to make and loaded with flavor, and you can make this with Palmini Low-Carb Pasta. Or if you prefer a lower-carb pasta made with wheat use Fiber Gourmet LIght Pasta or Carbe Diem Pasta.

Ingredients

• 12 oz. Palmini Linguini (see notes for other options)
• one 19 oz. package hot Italian sausage
• 2 T olive oil (depending on the pan and whether you use pre-cooked sausage)
• 1 lb. thickly sliced mushrooms
• 2 T minced garlic
• 1 cup chicken broth (or homemade chicken stock)
• 3/4 cup grated mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• salt and fresh-ground black pepper to taste

Instructions

1. These instructions are for Palmini Pasta made from hearts of palm. See NOTES below for instructions for Fiber Gourmet Light Pasta or Carbe Diem Pasta.
2. Put Palmini Linguini into a colander and rinse well with cold water. Use kitchen shears to cut the linguini noodles into shorter lengths.
3. Fill a medium-sized pot with water, add a generous amount of salt and bring to a boil to cook the pasta.
4. Heat half of olive oil in large heavy skillet, add sausages and cook until they are firm and well browned, about 10 minutes.
5. Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed.
6. As soon as pasta water boils, add the Palmini Pasta, stir, reduce heat to a low boil and cook 5 minutes. Drain cooked pasta in a colander placed in the sink.
7. While pasta cooks slice mushrooms and mince garlic or measure out minced garlic.
8. Remove browned sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking about 4 minutes or until they start to release liquid.
9. Add garlic and cook about 3 minutes more, or until mushrooms are lightly browned and cooked.
10. Put sausage back into the pan with the mushrooms, add the broth, and cook 1-2 minutes, or until the sausage is hot.
11. Add the drained Palmini pasta and heat for a minute or two.
12. Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.
13. Season to taste with salt and fresh ground black pepper and serve Pasta with Sausage and Mushrooms hot, with more Parmesan cheese to sprinkle on at the table if desired. 

Notes

Nutritional information is for the version with Palmini Linguini. If you use Fiber Gourmet Light Spaghetti or Carbe Diem Spaghetti the dish will have about 17 net carbs. Both the high-fiber pasta options will have more protein and fiber.

Instructions for making with Fiber Gourmet Light Pasta or Carbe Diem Pasta:

• Use 8 ounces Fiber Gourmet Light Spaghetti or 8 oz. Carbe Diem Spaghetti if you prefer one of those options.
• Fill a medium-sized pot with water, add a generous amount of salt and bring to a boil to cook the pasta.
• Heat olive oil in large heavy skillet, add sausages and cook until they are firm and well browned, about 10 minutes. Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed.
• As soon as pasta water boils, add the pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente. (Check package for cooking time for the pasta option you're using. High-fiber pasta will take longer to cook than regular pasta.) Drain cooked pasta in a colander placed in the sink.
• While pasta cooks slice mushrooms and and mince garlic or measure out minced garlic.
• Remove browned sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking about 4 minutes or until they start to release liquid. Add the garlic, and and cook about 5-6 minutes more, or until mushrooms are lightly browned.
• Put sausage back into the pan with the mushrooms, add the stock or broth, and cook 1-2 minutes, or until the sausage is hot.
• 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.

The original recipe by Russel Ito and featured in Bon Appetit October 1998. The recipe was adapted and tested with different pasta types by Kalyn and Kara.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 440Total Fat 34gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 22gCholesterol 67mgSodium 1083mgCarbohydrates 12gFiber 2.9gSugar 3.8gProtein 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pasta with Sausage and Mushrooms made with Palmini Pasta would be low-carb and gluten-free. I have removed the tag for Keto, but this recipe might work for some people who eat Keto. If you use Fiber Gourmet Light Pasta for this recipe it will be lower in carbs than traditional pasta but not as low as the version with Palmini Pasta. I am guessing Palmini Pasta would be suitable for the original South Beach Diet, since hearts of palms are a good ingredient. South Beach would recommend low-fat mozzarella, maybe a bit less olive oil, and low-fat turkey or chicken sausage. (I am skeptical about whether Fiber Gourmet Light Pasta or Carbe Diem Pasta would fit the SBD guidelines.)

Find More Recipes Like This One:
Use Pasta Recipes for more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for sausage and mushrooms with pasta was posted in 2010 in a version with whole wheat pasta. It was updated to be a low-carb recipe using Palmini Pasta in 2021, updated to add the option for Fiber Gourmet Light Spaghetti in 2023, and the recipe was last updated with more information and an option for Carbe Diem Pasta in 2026.