Pasta with Sausage and Mushrooms

Make this Pasta with Sausage and Mushrooms with low-carb Palmini Pasta for a dish that’s low-carb, Keto, and gluten-free. You can also make it with Fiber Gourmet Light Pasta for a version that’s still pretty low in carbs or make the original version with whole wheat pasta if you don’t care about carbs!

PIN Pasta with Sausage and Mushrooms to try it later!

I first made this recipe for Pasta with Sausage and Mushrooms years ago for World Pasta Day. Now I don’t eat much traditional pasta, but I’ve been having fun experimenting with Palmini Pasta made from hearts of palm for a type of pasta that’s really low in carbs. I’m also loving the Fiber Gourmet Light Pasta that’s a wheat pasta with extra fiber to reduce the carbs, and you can make this tasty sausage mushroom pasta with either of those lower-carb pasta choices, or just use whole wheat pasta if that’s what you prefer.

It took Kara and me a couple of tries to perfect the version that has Palmini Linguini, spicy Italian Sausage, mushrooms, and two kinds of cheese, but we loved the final version, and if you’re a Palmini fan or a low-carb eater who misses pasta, I hope you enjoy trying the new variation for this recipe. (See instructions in the recipe card after the instructions for Palmini Pasta if you prefer to use Fiber Gourmet or Whole What pasta.)

This updated recipe was adapted from an earlier one, and here is a link to the printer-friendly version of the original recipe for this dish that was made with a moderate amount of whole wheat penne pasta with lots of Italian sausage,  mushrooms, spinach, and of course plenty of cheese. We left the spinach out of the updated recipe, but just add it when you add the pasta into the cooked sausage and mushrooms if you’d like some greens for this version.

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.)

• Palmini Low-Carb Linguini (affiliate link), or use 8 oz. Fiber Gourmet Light Spaghetti (affiliate link) or whole wheat pasta if you prefer
• hot Italian sausage
• olive oil
• 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 is Palmini Pasta?

Palmini Pasta (affiliate link) is a relatively new 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 having fun experimenting with the Palmini products, and we really like the flavor of them. (And for anyone who might be wondering, this company hasn’t sent me any merchandise or paid me to feature their products.)

Why is this a good recipe to use Palmini Pasta?

One thing people may have an issue with about the Palmini Pasta is the price; definitely it’s a lot 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 can of Palmini Linguini, which makes it a lot more affordable.

I’ve created recipes I really enjoyed with the Palmini pastas, but I do think it’s not much of a wow if it’s just heated and served with sauce; you need to take steps to add flavor to the noodles. And a recipe like this where the pasta is cooked with the other ingredients really gives great results.

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.

What is Fiber Gourmet Light Pasta?

Fiber Gourmet Light Pasta (affiliate link) is a wheat pasta made in Italy that has lots of fiber compared to regular pasta which makes it lower in net carbs. If you use Fiber Gourmet Light Spaghetti (affiliate link) for this recipe, the dish will have about 17 net carbs; with whole wheat pasta it will have about 22 net carbs.

What kind of Italian Sausage did we use?

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.

How to make Low-Carb Palmini Pasta with Sausage and Mushrooms:

(This is only a summary of the steps for the recipe; 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. See notes for making this with Fiber Gourmet Light Spaghetti or whole wheat spaghetti below the complete recipe using Palmini noodles.)

1. Rinse Palmini Pasta well with cold water. Use kitchen shears to cut the linguini noodles into shorter lengths.
2. Bring pot of water to a boil to cook the pasta.
3. Heat olive oil in skillet and cook sausages until they are well browned, about 10 minutes.
4. Let sausage cool, then slice in rounds and brown again.
5. As soon as pasta water boils, add the Palmini Pasta, stir, reduce heat to a low boil and cook 5 minutes.
6. Drain cooked pasta in a colander placed in the sink.
7. While pasta cooks slice mushrooms and mince garlic or measure out garlic.
8. Remove sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking until they start to release liquid.
9. Add garlic and cook 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 more.
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.

More Palmini Pasta Recipes:

• Pesto Pasta Salad
• Pasta with Sausage and Kale
• Low-Carb Italian Pasta Salad

Continue to Content

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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 regular pasta.

Ingredients

• 14 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. Put Palmini Linguini into a colander and rinse well with cold water. Use kitchen shears to cut the linguini noodles into shorter lengths.
2. Fill a medium-sized pot with water, add a generous amount of salt and bring to a boil to cook the pasta.
3. Heat half of olive oil in large heavy skillet, add sausages and cook until they are firm and well browned, about 10 minutes.
4. Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed.
5. 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.
6. While pasta cooks slice mushrooms and mince garlic or measure out minced garlic.
7. 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.
8. Add garlic and cook about 3 minutes more, or until mushrooms are lightly browned and cooked.
9. Put sausage back into the pan with the mushrooms, add the broth, and cook 1-2 minutes, or until the sausage is hot.
10. Add the drained Palmini pasta and heat for a minute or two.
11. Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.
12. 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. 

Notes

Nutritional information is for the version with Palmini Linguini. If you use Fiber Gourmet Light Spaghetti the dish will have about 17 net carbs; with whole wheat pasta it will have about 22 net carbs.

Use 8 ounces Fiber Gourmet Light Spaghetti or 8 oz. whole wheat spaghetti if you prefer one of those options.

Instructions for making with regular pasta:

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; Fiber Gourmet Light 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.

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:
This recipe made with Palmini Pasta would be low-carb, Keto, and gluten-free. Palmini Pasta or whole wheat penne would both be suitable for the original South Beach Diet, and they would recommend low-fat mozzarella, maybe a bit less olive oil, and low-fat turkey or chicken sausage. 

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 to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2010 in a version with Dreamfields or whole wheat pasta. It was updated to add a low-carb recipe using Palmini Pasta in 2021 and last updated to add the option for Fiber Gourmet Light Spaghetti in 2023.

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