Go Back
–+ servings
Garlicky Mushroom Pasta with Sausage & Arugula

Garlicky Mushroom Pasta with Sausage & Arugula in 30 Minutes

Delight in Garlicky Mushroom Pasta with Sausage & Arugula, a quick, satisfying dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Spaghetti or penne
For the Sauce
  • 8 oz Mushrooms Portobello or cremini as substitutes
  • 0.33 lb Italian Sausage Can be replaced with roasted red peppers, olives, or artichokes
  • 3 cloves Garlic Sliced
  • 2 tbsp Butter For a creamy richness
For the Freshness
  • 2 cups Arugula Can substitute with spinach
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
For the Finishing Touch
  • 0.5 cup Parmesan Cheese Freshly grated
  • 1 tsp Red Pepper Flakes Adjust according to taste

Equipment

  • Skillet
  • Large pot
  • Box Grater

Method
 

Steps
  1. Prepare your ingredients: chop mushrooms, slice garlic, and grate Parmesan cheese.
  2. In a large skillet, heat olive oil and cook sliced mushrooms until golden, about 8 minutes.
  3. In the same skillet, lower the heat and cook crumbled sausage for approximately 5 minutes until browned.
  4. Add sliced garlic to the skillet and sauté until fragrant, about 1 minute.
  5. Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
  6. Return mushrooms, cooked pasta, and reserved water to the skillet. Toss to combine.
  7. Finish the dish by adding butter, arugula, lemon juice, zest, and Parmesan. Toss for about 2 minutes.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months. Reheat with a splash of water or oil.

Tried this recipe?

Let us know how it was!