Creamy Pasta With Smoked Sausage
I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™
Are you not quite ready to say goodbye to BBQ food, but simply don’t have the time to cook out on the patio with the grill? Now that the kids are back to school, the weekdays can get so hectic and busy, leaving little time for cooking dinner. I have come up with the perfect solution, this creamy pasta with smoked sausage is quick and simple to make and will have the entire family begging for seconds!
What makes this meal so quick and simple to cook? The Johnsonville fully Cooked Sausage simply needs to be warmed up on the stove. They also contain no fillers, only 100% premium cuts of pork and are available in savory hard-wood smoked flavors!
With smoked sausage that requires little work and ready in minutes, all that is left to do is cook up the pasta and veggies. Here is what you are going to need to get started on creating this scrumptious dish!
Creamy Pasta Ingredients
- 1 pkg of Spaghetti Pasta, cooked and drained
- 2 Cups of Almond Milk
- 1/4 Cup Vegetable Stock
- 2 TBSP Flour
- 1 TBSP Butter
- 1/2 Yellow Onion, Chopped
- 1-2 Tomatoes, Chopped
- 5 Mushrooms, Chopped
- 1 Cup Fresh Spinach
- Garlic Salt & Pepper
- Cook the Johnsonville Smoked Sausage according the the package instructions
- In a large pot, add the cooked pasta, butter, almond milk, vegetable stock and flour. Simmer until the sauce thickens, add flour 1 TBSP at a time if your sauce needs to be thickened. Turn off the stove and mix in your spinach, stir for 1 minute.
- Heat olive oil in a large skillet over medium-high heat. Add the onion, tomatoes and mushrooms and cook until browned and softened, about 3-5 minutes.
- Serve the pasta with the sauteed veggies and pasta on top, season and… enjoy!!
Such little time and effort is needed for this recipe and it yields such amazing results! Let me know in the comment section below if you gave this recipe a try and what you thought. Have you tried any of the Johnsonville smoked sausage products yet? What is your favorite way to enjoy them other than fresh off the grill??