Orecchiette with Chicken Sausage and Spinach
This is perfect for those busy weekday nights where you're scrambling to get a healthy meal on the table.
And, all of the ingredients are easy to switch out depending on what you have on hand and your family's personal preferences:
Sausage could be chicken, turkey, plant-based etc.
Pasta could be these cute little pasta cups or switched out with a gluten-free pasta or grain like quinoa or farro.
Spinach and mushrooms could be swapped for zucchini, broccoli, brussels... that list goes on.
Whatever you choose, dinner will be on the table in under 30 minutes!
8 ounces uncooked orecchiette pasta
16 ounces sausage of choice
1 package sliced mushrooms (or mushrooms of choice)
1 tsp onion powder (or 1/2 yellow onion chopped)
4 cloves garlic minced
1/2 teaspoon Dijon mustard
1 1/2 cup dry white wine (or unsalted chicken/veggie stock)
3 cups (packed) fresh baby spinach
2 tablespoons fresh basil optional
Salt & pepper to taste
Freshly grated parmesan cheese optional, to taste
Cook pasta al dente according to package directions.
Meanwhile, crumble sausage meat into skillet (take it out of casings if using whole sausages) and sauté over medium-high heat for about 5 minutes. Then add in mushrooms and sauté for another 5 minutes, until sausage is cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
Reduce heat to medium and stir in garlic, onion powder, and Dijon mustard. Cook for about 30 seconds.
Pour in wine (or stock) and cook until reduced by half (about 3-4 minutes).
Add in spinach and basil. Toss until the spinach has wilted,.
Drain pasta, reserving about 1/2 cup pasta water. Add pasta to skillet and toss again.
Season with salt & pepper as needed. If the dish needs more liquid add some of the reserved pasta water.
Serve immediately with freshly grated parmesan cheese over top.
Thank you, Salt and Lavender for the recipe inspo!