I am very behind on any reading right now. I am finishing up with Grad school and I have a ton of final projects due this and next week. I haven’t had any freetime to read anything at all! Even my normal thirty minutes in the morning where I wait for students to arrive in homeroom has been taken up with work for grad school. I can’t wait to have my life back ASAP!
In the meantime, I saw a recipe very similar to this and adapted it to my likes! When I find the original, I’ll make sure to link it. That recipe utilzes kale and is vegetarian. In my household, it’s very rare to get away with a meatless dinner.
This tastes great and can be made on any pasta you prefer. I like angel hair but I used linguine. I can also just see putting this on top of a biscuit. It’s a bit thick like a gravy or can be with a little added flower.
I have to admit, this makes A LOT. I half it sometimes for just the two of us but I often make the the entire recipe because of the busy schedule and love leftovers. If you don’t like leftovers like I do, cut down a bit on the ingredients but not the ingredients that make the sauce like the milk and flower.
Linguine with Sausage, Mushroom, and Spinach Alfredo
- One pound of Italian sausage without the casing
- 16 oz of sliced mushrooms
- 4 tablespoons of butter
- Two cups of spinach (it’ll wilt to nothing)
- 4 Garlic cloves
- 2 Tablespoons of flour
- 2 Cups of milk
- 1 teaspoon of Italian seasoning
- One box of linguine or other favorite long noodle
- Salt and pepper to taste
- Parmesean cheese (optional)
- Over medum-high heat, add a tablespoon of butter to a pan with 3 of t the minced garlic cloves. Once melted, saute the mushrooms until golden brown which is about five minutes. Set aside.
- Put water on stove to boil.
- In the same pan, add the pound of Italian sausage. Sprinkle with salt and pepper if desired. My sausage is usually seasoned enough from the butcher. Cook through for about 8 minutes stirring often. Set aside with the mushrooms.
- Pour pasta into boiling wate (and cook according to package).
- In the same pan used for the mushrooms and sausge, add remaining butter and 2 tablespoons of flour. Make a roux and stir often in order to prevent burning (about one minute)
- Add the milk in slowly while stirring. Keep stirring so there are no lumps. The sauce should thicken and be simmering. Lower the heat if needed.
- Add spinach to the sauce as well as the Italian seasoning, salt, and pepper. Use red pepper flakes or any other spice according to your taste at this time. Cook while stirring for about two minutes until the spinach has wilted down.
- Add mushrooms and sausage to sauce.
- Drain pasta.
- Plate pasta first and add a scoop of the gravy sauce to your liking (DO NOT MIX TOGETHER BECAUSE IF THERE ARE LEFTOVERS, IT WILL NOT SIT WELL IN THE FRIDGE FOR SECOND HELPINGS THE NEXT DAY. STORE SEPERATELY IF NEEDED)
- Sprinkle parmesean cheese on individual servings.