Sausage Mushroom Alfredo Pasta

I hope you enjoy this hearty and healthy meal whenever your family wants a satisfying comfort food quickly!

Total Time

25min

4.0

5 Ratings

Author: StreetSmart Kitchen

Servings:

Ingredients

•

8 oz

Rigatoni

•

Large Leek , sliced

•

3 cups

Portabella Mushroom Caps

•

Italian Sausage Links

•

2 Tbsp

Olive Oil

•

1/2 cup

White Wine

•

1 2/3 cups

Alfredo Sauce

•

1/2 cup

Monterey Jack Cheese , shredded

•

2 Tbsp

Fresh Parsley

Cooking Instructions

Bring a pot of salted water to a boil. Meanwhile, chop Leek (1) and Portabella Mushroom Caps (3 cups) .

Cook Rigatoni (8 oz) according to the package instructions. In the meantime, remove Italian Sausage Links (2) casing by cutting the links in half (butterfly); wash hands.

In a large sauté pan, heat 1 tablespoon Olive Oil (2 Tbsp) over medium-high heat. Add sausage and brown 3-4 minutes, stirring to crumble the meat until no longer pink. Remove from pan and set aside. When the pasta is done, drain and set aside.

In the same sauté pan, add the other tablespoon olive oil. Sauté leeks and mushrooms over medium-high heat for 3-4 minutes or until tender.

Stir in wine and reduce heat to medium-low; simmer for 2-3 minutes or until the White Wine (1/2 cup) is evaporated by about one-half.

Stir in Alfredo Sauce (1 2/3 cups) bring to a simmer. Add Monterey Jack Cheese (1/2 cup) into the sauce; whisk until melted. Stir in the pasta and the sausage; cook and stir for about a minute.

Dish, sprinkle with Fresh Parsley (2 Tbsp) and serve.

Nutrition Per Serving

CALORIES

609

FAT

32.3 g

PROTEIN

33.7 g

CARBS

47.4 g