Delicious Creamy Spinach & Sausage Pasta Recipe
So, Funny story! I discovered this Creamy Spinach & Sausage Pasta dish one of those nights before the grocery trip when you scavenge the freezer and the pantry for something to cook.
I discovered I had some “weird stuff left” from my previous grocery and decided to google if I can make something up from the ingredients and that’s how I stumbled on this delicious recipe.
It is a super easy and delicious recipe. It is one of the one-pot recipes I always go for when I feel a bit lazy in the kitchen.
Since I love cooking food at once, I decided to add more of each ingredient to the recipe so that I can make enough for multiple meal prep lunches for me and the family.
I must confess that I have made this recipe many times and it always turns out great.
Why is this recipe a winner?
It contains everything I would love in one meal. It has pasta, vegetables, meat, and cheese.
I always use fresh spinach, because I love having fresh greens in my recipes.
Can I substitute the Spinach?
Yes, there are other vegetable options that would still make up a great recipe.
You can use broccoli or red, yellow or green bell peppers.
If you choose to use the bell peppers, cut them into thin strips and sauté them with the onions in the beginning.
Can Vegetarians make this Creamy Spinach & Sausage Pasta?
Yes. To make this dish vegetarian, you can use veggie sausages such as the Fields Roast Italian Sausage. You can also use vegetable broth.
Tips for the Creamy Spinach & Sausage pasta
You can make it really spicy by adding chili peppers
In case you run out of tomatoes, you can use salsa instead.
For more flavor, you can add garlic and green onions.
To make this meal Paleo Compliant you can substitute the Pasta for noodles such as
- Zucchini Noodles.
- Kelp Noodles
- Shirataki Noodles
- Eggplant Lasagna Noodles
- Root Vegetable Pastas.
Creamy Spinach & Sausage Pasta Recipe
2 cups of chicken broth
1 Tablespoon of olive oil
3 cups of fresh spinach
1 Large onion
1 can/ 14 oz. diced tomatoes
6 oz. of smoked sausages
8 oz. pasta
4 oz. / 1 cup shredded Monterrey Jack.
Heat a skillet and add a tablespoon of olive oil on it. Slice the smoked sausage and sauté it until it is well browned.
Chop onions and sauté until the onions brown.
Add the diced tomatoes and chicken broth while stirring and combining all the ingredients.
Add the pasta to the skillet, ensuring it is well submerged and allow it to boil.
Once it reaches a boil, turn the heat down to low and simmer for 10 minutes. Stir once or twice while it simmers to prevent the pasta from sticking.
Stir in the fresh spinach until they are all wilted. Keep the heat on while adding the spinach so that the liquid can thicken.
Sprinkle some shredded cheese and cover the lid until it is all melted.
Serve while it’s still hot.