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:

Quickview
411k Calories
19g Protein
11g Total Fat
58g Carbs
33% Health Score
Limit These
Calories
411k
21%

Fat
11g
18%

  Saturated Fat
3g
21%

Carbohydrates
58g
20%

  Sugar
5g
6%

Cholesterol
48mg
16%

Sodium
883mg
38%

Get Enough Of These
Protein
19g
39%

Vitamin A
11052IU
221%

Vitamin K
59µg
56%

Selenium
37µg
53%

Manganese
0.88mg
44%

Vitamin C
24mg
30%

Magnesium
74mg
19%

Copper
0.36mg
18%

Fiber
4g
17%

Phosphorus
167mg
17%

Potassium
563mg
16%

Folate
62µg
16%

Vitamin B6
0.31mg
15%

Iron
2mg
14%

Vitamin E
1mg
11%

Vitamin B3
2mg
11%

Vitamin B1
0.16mg
11%

Calcium
100mg
10%

Zinc
1mg
8%

Vitamin B5
0.67mg
7%

Vitamin B2
0.09mg
5%

covered percent of daily need
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