Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach
The recipe Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach can be made in about 45 minutes. One serving contains 404 calories, 19g of protein, and 12g of fat. This recipe serves 5 and costs $1.32 per serving. 1724 people were impressed by this recipe. It is brought to you by Skinny Taste. Head to the store and pick up pasta, shallots, parmesan cheese, and a few other things to make it today. It works well as a reasonably priced main course. With a spoonacular score of 97%, this dish is great. Rotini Pastan in a Creamy Butternut Sauce with Chicken Sausage and Baby Spinach, Butternut Squash Pasta with Italian Sausage and Fresh Spinach, and Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach are very similar to this recipe.
Servings: 5
Ingredients:
2 cups baby spinach, roughly chopped
1 lb butternut squash, peeled and diced
11 oz (4 links) spicy chicken Italian sausage
3 cloves garlic, minced
kosher salt and freshly ground black pepper, to taste
2 tbsp fresh shaved parmesan cheese
10 oz pasta, wheat or gluten-free
4 sage leaves, sliced thin
1/4 cup shallots, minced
1 tbsp whipped butter
Equipment:
pot
slotted spoon
blender
frying pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining. Meanwhile, in a large deep non-stick skillet, saut sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate. Reduce heat to medium-low and melt the butter, saut the shallots and garlic until soft and golden, about 5 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated. Serve with additional parmesan cheese on the side if desired.
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add butternut squash and cook until soft.
3. Remove squash with a slotted spoon and place in a blender, blend until smooth.
4. Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
5. Meanwhile, in a large deep non-stick skillet, saut sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
6. Reduce heat to medium-low and melt the butter, saut the shallots and garlic until soft and golden, about 5 6 minutes.
7. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
8. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
9. Serve with additional parmesan cheese on the side if desired.
Nutrition Information:
covered percent of daily need
