Spinach Sausage Pasta

Spinach Sausage Pasta from Kathrynseppamaki.com #realfood #glutenfree

I have to admit that I love creating dishes! Now, that didn’t used to be the case, because I wasn’t always so confident experimenting while cooking. Of course, that really isn’t a surprise because for most of my adult life, I didn’t do much cooking. I suspect this is true for a lot of single adults still. I relied mostly on frozen dinners and takeout for my meals. It was all primarily convenience food. I actually started cooking more during my marriage after I discovered real food and how healing and tasty it could be. But now that I’m single again, I didn’t want to lose that connection with real food….and I am proof that you can downsize recipes and enjoy cooking for one!

This spinach sausage pasta was a dish that ended up being a happy surprise. I love purchasing my meat from local farmers who raise beef, turkey, chicken and pork naturally. Recently I purchased some chicken Italian sausage but was looking for a creative way to use it. I really just threw a few things together and this dish was the result. It was so incredibly tasty that I was shocked!

It’s also very easy to make, which is always a plus! With the use of brown rice pasta, this dish is gluten free!

Spinach Sausage Pasta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings


  • 1 pound ground chicken or pork sausage
  • 3/4 pound of brown rice penne pasta
  • 1 tbsp extra virgin olive oil
  • 1 onion chopped
  • 4 cloves garlic finely minced
  • 1 1/2 cup chicken broth
  • 1 can 14.5 oz organic diced tomatoes, no salt added-do not drain
  • 1 10 oz. package organic frozen chopped spinach
  • 4 oz. fresh mushrooms sliced
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 cup grated fresh Parmesan cheese


  1. Prepare the pasta as directed on the package, drain, cover and set aside.
  2. In a large skillet, heat the olive oil and sausage, until the sausage is no longer pink.
  3. Once sausage is no longer pink, add the onion, mushroom and garlic to skillet and allow to cook until the onion is translucent.
  4. Add the chicken broth, tomatoes, basil, sea salt and black pepper.
  5. Cook uncovered over medium heat for 5-10 minutes to reduce the amount of liquid.
  6. Add chopped spinach.
  7. Cover and simmer until the spinach is tender and mixture is heated through.
  8. Add the drained pasta and mix thoroughly.
  9. Sprinkle with cheese and serve.

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