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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!

Bon Appetit!


  • 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!

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