Make this Pasta with Sausage and Mushrooms with low-carb Palmini Pasta for a dish that’s low-carb, Keto, and gluten-free. Or make the original version with whole wheat pasta if you don’t care about carbs; either way you make it this is delicious!

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Low-Carb Pasta with Sausage and Mushrooms shown in serving dish with Parmesan

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. It took Kara and me a couple of tries to perfect this recipe 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.

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.

If you’re someone who doesn’t care so much about carbs, I’ll also give you the original recipe for this dish that was made with a moderate amount of whole wheat penne pasta with lots of Italian sausage and mushrooms, and of course plenty of cheese. The original version had spinach which we left 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.

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.

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 ingredients do you need for this recipe?

  • Palmini Low-Carb Linguini (affiliate link), or use 2 cups 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 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.

Low-Carb Pasta with Sausage and Mushrooms process shots collage

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

(Scroll down for complete recipe with nutritional information. See the notes for making this with regular pasta in the recipe card, 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.

Low-Carb Pasta with Sausage and Mushrooms in serving bowl with Parmesan in background

More Palmini Pasta Recipes:

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

Pasta with Sausage and Mushrooms
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)
  • 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

I used 2 cups penne pasta for the version with regular pasta.

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. This was exactly 9 minutes for the pasta I used, but check package for cooking time. 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 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.

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