Sausage Mushroom Pasta is a simple, 30-minute recipe that features no cream and no cheese. Instead, this dairy-free pasta dish is packed with veggies, fiber, and protein. And, it looks and tastes like a main course from a fine dining restaurant! Impress your family and friends with this well-balanced meal.
Quick and easy sausage mushroom pasta
This 30-minute family-friendly meal combines tomato sauce with spicy Italian sausage, mushrooms, garlic, spinach, Italian seasoning, and red pepper flakes. The recipe uses easily accessible ingredients such as store-bought tomato pasta sauce. Any flavor will work: traditional, tomato basil, arrabbiata, or garlic tomato sauce. Perfect for a cozy family weeknight dinner or for entertaining guests. This recipe is dairy-free: there is no cream and no cheese. You can also easily make it meatless by using plant-based Italian "sausage" (such as the Beyond Sausage brand). Make it gluten-free by using gluten-free pasta.
Why you'll love it
- Well-balanced meal. Sausage mushroom pasta has everything: protein (sausage), veggies (mushrooms, tomatoes, and spinach), and carbs (pasta). It's a complete meal that a whole family will enjoy.
- Not your typical pasta with red sauce. There are many other ingredients, such as fresh mushrooms, fresh tomatoes, and spinach.
- Dairy-free recipe. There is no cream and no cheese, only lots of flavor!
- Ready in 30 minutes. It's a restaurant-worthy dish that is quick and easy to make on weekdays. The recipe uses basic ingredients, such as store-bought tomato sauce (or tomato sauce for pasta) to minimize cooking times and the cleanup!
- Spaghetti - this Italian classic works really well for sausage mushroom pasta.
- Italian sausage. I used 15 oz of crumbled spicy Italian sausage. You can also use Italian sausage in casings - remove the casings and crumble the sausage, in this case.
- Mushrooms. I used fresh crimini mushrooms. You can also use portobello mushrooms or shiitake.
- Olive oil is used for sauteeing mushrooms.
- Garlic adds pungency and aroma.
- Marinara sauce. There are so many good sauces available in the store these days, you really don't have to make your own. Use your favorite brand and the flavor you like: roasted tomatoes, tomato basil, garlic tomato, or arrabbiata.
- Spinach. I used fresh spinach and cooked it right in the same pan as the pasta sauce. You can also use frozen spinach - thawed and drained of any liquid.
- Fresh tomatoes - add just a few of them for texture and presentation.
- Red pepper flakes. Just a few go a long way.
What kind of sausage to use?
- Crumbled spicy Italian sausage. Mild or sweet sausage would work, too.
- Italian sausage links. Remove the casings and crumble the sausage.
- Use 50% sausage, and 50% ground beef in case you need to use up certain ingredients.
- Chicken or turkey sausage is another great option.
- Beyond Sausage, a brand is a great option for a plant-based, vegetarian version.
What veggies can you add?
- Canned veggies: artichoke hearts, olives, capers, roasted peppers.
- Fresh vegetables: kale, arugula, broccoli, asparagus, bell peppers.
- Frozen veggies: green peas, carrots, and frozen spinach, just to name a few.
- Drain the fat once you cook the sausage to get rid of excess grease and unnecessary calories.
- Can you make it meatless and plant-based? Yes, you can! Use plant-based Italian "sausage" such as the Beyond sausage brand.
- Make it gluten-free by using the gluten-free pasta of your choice. To add fiber, choose high-fiber gluten-free pasta made with chickpeas, lentils, etc.
- What is a good substitute for canned tomato sauce? You can use canned diced tomatoes or canned crushed tomatoes instead.
- Add red wine. Add a splash of dry red wine (about ¼ cup) to the tomato marinara sauce, if you like. It will add richness and depth of flavor to the sauce.
- Add garnish. Top mushroom sausage pasta with freshly grated Parmesan cheese (or Asiago or Romano) and freshly ground black pepper. Other delicious toppings are red pepper flakes, chopped fresh herbs (parsley, basil, thyme), or toasted pine nuts.
Storage and reheating tips
- Fridge. Store the leftover sausage mushroom pasta in an airtight container in the refrigerator for up to 3 days. The longer you keep it, the softer the pasta will get. Still delicious, just a softer texture.
- Reheat in the microwave oven. Reheat the refrigerated leftovers in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat the leftovers in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of water to thin out the sauce.
Make-ahead and meal-prep tips
Don't freeze the pasta mixed with the sausage and mushroom sauce. Make the sauce (cook everything but the pasta) and freeze it for up to 2 months. Cook the pasta only when you're ready to serve. Freezing cooked pasta in the sauce is not the best way to make this ahead as the pasta will get soft and mushy.
What to serve with it
Besides the traditional slice of crusty Italian bread, I recommend one of these fresh salads:
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Simple Spinach Salad with Pine Nuts, Parmesan Cheese
- Beet Salad with Spinach, Cashews, Cranberries, and Goat Cheese
- Apple Spinach Salad with Maple-Lime Dressing
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
- Arugula Salad with Pears, Apples, and Cashews
Other pasta recipes with sausage and veggies you might like
- Italian Sausage Pasta with Tomato Sauce, Spinach, and Mushrooms
- Creamy Butternut Squash Pasta with Sausage and Spinach
- Creamy Sausage Tortellini with Spinach, Tomatoes, and Mozzarella cheese sauce
- 30-Minute One-Pan Italian Sausage Gnocchi
- Sausage Orecchiette with Tomatoes and Spinach
30-Minute Sausage Mushroom Pasta
- 16 oz spaghetti
- 1 tablespoon olive oil
- 8 oz mushrooms crimini, sliced
- 15 oz Italian sausage crumbled
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- red pepper flakes to taste
- 14 oz tomato sauce
- 3 medium fresh tomatoes chopped
- 6 oz fresh spinach
- salt and coarsely ground black pepper to taste
- Bring a pot of water to a boil. Cook the pasta according to the package directions. While the pasta cooks, proceed with the recipe below.
- Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet. Add sliced mushrooms and cook for 3 or 5 minutes until they are cooked through but not overcooked. Sprinkle a pinch of salt over them. Remove mushrooms from the skillet.
- To the same, now empty, skillet, add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.
- To the same skillet with sausage, add minced garlic, Italian seasoning, red pepper flakes, tomato pasta sauce, chopped fresh tomatoes, and fresh spinach. Bring to a boil on medium heat and stir everything well. Cook on medium heat, stirring frequently, for 5 minutes until the spinach wilts to your liking.
- Add cooked and drained pasta and cooked mushrooms to the sauce. Reheat.
- Mix everything well. Remove from heat.
- Season with salt, freshly ground coarse black pepper, and red pepper flakes, if you like.
- Tomato sauce. It can be a store-bought tomato pasta sauce or marinara sauce. Any flavor will work: traditional, tomato basil, arrabbiata, or garlic tomato sauce.
- Italian seasoning of Herbs from Provence. The mix that I used contained dried rosemary, thyme, parsley, tarragon, marjoram, basil, and sage.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Didn't put as much pasta to keep my carbs down..
Cliff, thank you for trying the recipe!