One-Pot Wonder: Creamy mushroom-sausage pasta is the ideal splurge meal

This easy, all-in-one meal even comes packed with Italian sausage and a little kale, so you won’t feel quite so bad about indulging.

The minute I took my first bite of this creamed mushroom linguine, I was reminded of the wonderful pasta dishes I’ve had in fancy restaurants. The taste of the cream, butter and wine is so good together.

Then add a layer of portobello mushrooms that’s in the cream sauce and another layer mixed in with the pasta, and it’s even better.

The flavor of the Italian sausage is subtle and a perfect match with the kale. It’s so good that not only could I cook this in one skillet, but I could also eat it right out of the skillet.

Creamed portobello mushroom and Italian sausage pasta recipe

Serves 2

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes

Ingredients:

• 2 servings cooked (al dente) linguine
• 1 tablespoon olive oil
• 2 Italian sausages, meat removed from casing
• 1 tablespoon butter
• 1/4 cup chopped onion
• 2 portobello mushrooms, sliced
• 1 large garlic clove, chopped
• 1 tablespoon butter
• 1 cup heavy cream
• 1/8 teaspoon salt (or to taste)
• 1/8 teaspoon ground black pepper
• 1/4 cup white wine
• 1 cup chopped kale
• 2 tablespoons grated Parmesan cheese

Directions:

1. Heat a large skillet on medium heat, and add the olive oil and sausage. Stir.
2. Stir as the sausage cooks. Continue until the sausage is cooked thoroughly and starts to brown.
3. Remove the sausage from the skillet and onto a paper towel-lined plate. Set aside.
4. Using a paper towel, carefully wipe out excess grease from the pan.
5. Heat the skillet on medium heat, and add the butter and onions. Stir.
6. Stir in 1/2 the mushrooms and all of the garlic. Let cook for about 3 minutes before adding the cream.
7. Add the cream, and stir.
8. Add the salt, pepper and wine. Stir.
9. Carefully transfer the cream mixture into a blender. Pulse the mixture 2 times, and then return it to the pan.
10. Add the remaining mushrooms, kale and the sausage. Stir. Let cook for about 3 minutes, and add the pasta.
11. Gently stir the pasta in the sauce, and let cook just long enough to warm up the pasta (about 3 minutes).
12. Serve while hot, and top with Parmesan cheese.

Before you go, check out our slideshow below.

More portobello mushroom recipes

Stuffed portobello mushroom pizza
Chicken-stuffed portobello mushrooms
Beef fillets with portobello and blue cheese sauce