Recipes
Mushroom Alfredo Pasta with Sausage
6 servings
25 minutes total
Shopping list
Ingredients
- 1 large leek, coarsely chopped
- 2 tablespoons fresh Italian parsley, coarsely chopped
- 2 (4-oz) links mild Italian sausage
- 2 tablespoons olive oil, divided
- 8 oz penne pasta
- 8 oz fresh presliced baby portabellas
- ½ cup chicken broth (or stock)
- 1 (15-oz) jar roasted garlic Alfredo sauce
- 2 oz Deli morel mushroom leek (or Monterey Jack) cheese, shredded
Steps
- Bring water to boil for pasta. Chop leek (white part only; 1 cup) and parsley. Remove sausage casing: cut in half lengthwise (butterfly); turn sausage over and peel the casing away (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3–4 minutes, stirring to crumble meat and until no pink remains. Cook pasta following package instructions.
- Remove sausage from pan. Add remaining 1 tablespoon oil to pan, then add mushrooms and leeks; cook 3–4 minutes, stirring constantly, or until tender. Reduce heat to medium-low and stir in broth; simmer 2–3 minutes or until reduced by about one-half.
- Stir in Alfredo sauce; bring to a simmer. Shred cheese (½ cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 more minute. Sprinkle with parsley and serve.
Amount per ⅙ recipe serving: Calories 360, Total Fat 14g, Sat Fat 6g, Trans Fat 0g, Chol 135mg, Sodium 660mg, Total Carb 33g, Fiber 3g, Sugars 6g, Protein 26g, Calc 25%, Vitamin A 15%, Vitamin C 10%, Iron 20%