Kalyn's Kitchen

Pasta with Italian Sausage, Mushrooms, and Spinach

Pasta with Italian Sausage, Mushrooms, and Spinach is easy to make, and this is tasty if you indulge in pasta occasionally. And of course you can make this or any pasta dish lower in carbs by using less pasta and more vegetables and meat.

PIN Pasta with Italian Sausage, Mushrooms, and Spinach!

Pasta with Italian Sausage, Mushrooms, and Spinach finished pasta in serving bowl

I first made this Pasta with Italian Sausage, Mushrooms, and Spinach years ago for World Pasta Day. Now I don’t eat pasta often, but I might still splurge on a recipe like this that has lots of my favorite hot turkey Italian sausage, mushrooms, and spinach with just a moderate amount of pasta.

And of course in a recipe like this you can definitely increase those low-carb ingredients or use even less pasta if you want to make a version with even fewer carbs.


Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach found on KalynsKitchen.com

How to Make Pasta with Italian Sausage, Mushrooms, and Spinach:

(Scroll down for complete recipe with nutritional information.)

  1. I crisped the spinach in cold water at the same time I started the pasta water cooking. (You may not need to do this if your spinach is fresh and already washed!)
  2. Cook pasta in boiling salted water until just barely al-dente (exactly 9 minutes for my pasta, but check the package for cooking time.)
  3. Wash the mushrooms and cut into thickish slices. I used brown Baby Bella (Cremini) mushrooms.
  4. I used Hot Turkey Italian Sausage, and I browned it to cook the sausage, then sliced it and browned the slices again. (You could also use precooked chicken or turkey sausage.)
  5. After you remove sausage slices from the pan, add a bit more oil and cook the mushrooms for 3-4 minutes, until they are starting to release their liquid.
  6. Then add the red onions, garlic, and red pepper flakes and cook about 5-6 minutes more, until mushrooms are lightly browned and onions are cooked.
  7. Put sausage back into the pan, add the chicken stock or broth and simmer 2-3 minutes, or until sausage is hot.
  8. Then add the spinach all at once, tossing with the hot sausages, mushrooms, and onions until the spinach wilts. You’ll only need about 2-3 minutes until the spinach has wilted into the dish.
  9. Add the pasta and heat for a minute or two.
  10. Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.
  11. Season to taste with salt and fresh ground black pepper and serve.

Pasta with Italian Sausage, Mushrooms, and Spinach thumbnail image of finished pasta

More Tasty Pasta Recipes:

Pasta Recipes Index ~ Slow Cooker or Pressure Cooker
Baked Spaghetti Casserole with Italian Sausage ~ Kalyn’s Kitchen
Whole Wheat Penne Pasta with Sausage, Fennel, Tomato, and Olives ~ The Perfect Pantry
Pasta with Sausage and Kale ~ Kalyn’s Kitchen

Pasta with Italian Sausage, Mushrooms, and Spinach finished pasta in serving bowl

Pasta with Italian Sausage, Mushrooms, and Spinach

Yield 6 servings
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 55 minutes

Pasta with Italian Sausage, Mushrooms, and Spinach is easy to make a loaded with flavor. Use more sausage and veggies and less pasta for a lower-carb option!

Ingredients

  • one 19.5 oz. package hot turkey Italian sausage
  • 3 T olive oil (depending on the pan and whether you use pre-cooked sausage)
  • 1 lb. thickly sliced mushrooms
  • 1/2 red onion, cut into thin slivers
  • 5 cloves finely minced garlic
  • 1/2 tsp. red pepper flakes (more or less to taste)
  • 10 oz. baby spinach leaves (or more)
  • 1 1/4 cup chicken broth (see notes)
  • 2 cups dry pasta (see notes)
  • 1 cup grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • salt and fresh-ground black pepper to taste

Instructions

  1. Fill a medium-sized pot with water, add a generous amount of salt and bring to a boil to cook the pasta.
  2. Wash spinach if needed and spin dry or dry with paper towels.
  3. Heat 2 tsp. 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 pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente. This was exactly 9 minutes for the pasta I used, but check package for cooking time.
  6. Drain cooked pasta in a colander placed in the sink.
  7. While pasta cooks slice mushrooms and red onions and mince garlic.
  8. Remove browned sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking 3-4 minutes or until they start to release liquid.
  9. 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.
  10. Put sausage back into the pan with the mushrooms and onions, add the stock or broth, and cook 2-3 minutes, or until the sausage is hot.
  11. Then add the spinach all at once, tossing with the hot mushrooms-sausage mixture until the spinach wilts, about 2-3 minutes.
  12. Add the drained 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. 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

I used homemade chicken stock, but you can use canned chicken broth for this recipe. I used penne pasta, but use any pasta shape you prefer.

The original recipe by Russel Ito and featured in Bon Appetit October 1998.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 481Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 108mgSodium: 1168mgCarbohydrates: 32gFiber: 5gSugar: 4gProtein: 36g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this for the original South Beach Diet, they recommend whole wheat penne, low-fat mozzarella, and low-fat turkey or chicken sausage. With those cautions, this Pasta with Italian Sausage, Mushrooms, and Spinach would be suitable for phase 2 or 3 of the South Beach Diet. You can also use less pasta and more of the meat and vegetables if you want to make this a lower-carb version of this recipe.

Find More Recipes Like This One:
Use Pasta Recipes for more recipes like this one. Use the Recipes by Diet Type photo index pages 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.

Pinterest image of Pasta with Italian Sausage, Mushrooms, and Spinach

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    41 Comments on “Pasta with Italian Sausage, Mushrooms, and Spinach”

  1. Thank you so so much for sharing your recipe!!