My name is Katy Hurd and I blog at Have You Hurd! I’m a former college athlete who loves to eat and cook. I blog to share delicious food as well as my journey to stay fit by eating healthy and working out. When my mother was diagnosed with stage 4 lung cancer my blog also became a way to share her journey. My mother is my inspiration in life and also in my food. Her southern style cooking always kept me full and I love making lighter versions of the dishes I grew up eating.
Creamy Sausage and Mushroom Pasta
Serves 4
Ingredients
Directions
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Heat a large skillet over medium-high heat. Once heated, add Italian sausage and brown.
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While sausage is browning, cook farfalle pasta according to package directions, strain and set aside.
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Once sausage is browned, removed from skilled and set aside.
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Add extra virgin olive oil to the large skillet the sausage just came from and reheat to medium-high heat. Add garlic for 2 minutes. Add onion and mushrooms and cook until onion is translucent and softened and mushrooms are slightly browned.
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Sprinkle flour over the mushroom mixture. Be sure not to dump it all in at once. Add a little, stir until the flour is absorbed, add a little more flour and stir again. Repeat until flour is incorporated into the mushroom mixture.
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Add milk and stir. Allow sauce to come to a boil, but continue to stir so the sauce does not clump up. Add salt and pepper.
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Once the sauce is to your desired thickness, add sausage back into the sauce. Stir to combine.
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Pour to drained pasta into a large serving bowl, top with spinach, and finally top spinach with the sauce. Toss pasta to combine. The heat from the pasta and the sauce will wilt the spinach.
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Sprinkle with Parmesan cheese and serve.
