Skip to Content

Easy Mushroom and Sausage Pasta

Easy mushroom and sausage pasta using store-bought pasta sauce. This quick and easy recipe turns out like restaurant quality pasta and requires 30 minutes or less to make!

Easy Mushroom and Sausage Pasta | TheRoastedRoot.net #recipe #dinner #CarandoDateNight #BertolliDateNight #spon @kroger

It doesn’t take a rocket scientist to know I’m all about no-frills simplicity.

For me, the perfect date night involves a home-cooked meal prepared together and intriguing conversation. I know. I’m so contemporary.

Those of you who are looking to plan a romantic evening in the cozy confines of your indoor arrangement, you’ll keep this sausage pasta recipe as a household staple!

This pasta is  a.) simple yet show-stopping, b.) quick and easy to prepare (you only need 30 minutes of spare time!) and c.) budget-friendly! 

You may already have everything you need on hand!

Mushroom and sausage pasta

Mushroom and Sausage Pasta

Ingredients Needed for This Pasta:

Just 3 ingredients are necessary to make this delicious meal happen: pasta, sausage, mushrooms, and sauce!

How to Make Easy Sausage Pasta:

All I did to prepare this recipe was pick up gluten-free pasta, pre-made sauce (I used Bertolli Balsamic Vinegar and Caramelized Onions Sauce, but you can use your favorite store-bought sauce), sausage (I used Carando Italian Sausage, but I also love using chicken sausage!), and mushrooms. Once ingredients are gathered, we perform the following:

  1. Cook the pasta
  2. Brown the sausage
  3. Saute the mushrooms
  4. Bring it all together + serve

Crazy simple, right? I blush.

Optional change-ups to the recipe?

  • You can use any gluten-free or gluten-filled noodle of choice, and
  • Select your favorite store-bought pasta sauce. 
  • Change up the sausage selection to your heart’s delight. Any type of Italian sausage is great. I often use chicken sausage of all varieties.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Easy Mushroom and Sausage Pasta | TheRoastedRoot.net #recipe #dinner #CarandoDateNight #BertolliDateNight #spon @kroger

Mushroom and Sausage Pasta

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Mushroom and sausage pasta is a hearty, comforting meal!

Ingredients

  • 1 lb Italian sausage links
  • 8 ounces baby bella mushrooms, sliced
  • 1 jar pasta sauce of choice
  • 12 ounces gluten-free rotini pasta, cooked and drained, or spiral
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Heat a large cast iron (or non-stick) skillet to medium high and place sausage links on the hot skillet. brown sausage until golden brown and crispy, about 5 to 7 minutes. Flip and repeat on the other side. Continue cooking and flipping until sausage is cooked through.. Remove sausage from skillet and cut into 1/2-inch-thick slices. Return slices to the hot skillet and sear on both sides until browned. Transfer sausage to a bowl and set aside until ready to use.
  2. Add mushrooms to the skillet with the sausage fat (if necessary, add oil to the skillet). Cook mushrooms over medium-high heat, stirring occasionally, 5 minutes or until tender.
  3. Return sausage to skillet with the mushrooms. Stir in sauce and simmer covered, stirring occasionally, 5 minutes.
  4. Spoon sauce over hot pasta and sprinkle with cheese.
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Moroccan-Spiced Beet and Carrot Burgers with Herbed Goat Cheese |TheRastedRoot.net #superfood #vegetarian #recipe
Previous
Moroccan-Spiced Beet Veggie Burgers with Herbed Goat Cheese
Wasabi Vegetable Bowls with broccoli, spinach, brown rice, microgreens, avocado, and wasabi sauce - a healthy vegan meal
Next
Wasabi Vegetable Bowls

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe