One-Pot Creamy Sausage and Mushroom Pasta

Jamison Bryant

Ingredients

Major Ingredients

  • Pasta (approx. 12 oz)
  • Sausages (12–16 oz, caramelized red onion or your favorite)
  • Mushrooms (8 oz, sliced)
  • White wine (½ cup)
  • Chicken or vegetable stock (1 to 1½ cups)
  • Heavy cream (1 cup)
  • Parmesan cheese (½ cup, grated)
  • Spinach (1–2 cups)
  • Fresh parsley (chopped)

Minor Ingredients

  • Garlic (2–3 cloves, minced)
  • Olive oil or butter (1–2 tablespoons)
  • Salt and pepper (to taste)

Instructions

  1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
  2. Brown sausage in the same pot. Add garlic and sauté briefly.
  3. Deglaze with white wine, scraping up browned bits.
  4. Add stock and cream, bring to a simmer.
  5. Return mushrooms to the pot. Add pasta and cook until tender.
  6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
  7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.