Creamy Mushroom Pasta with Kielbasa Sausage
Creamy Mushroom Pasta with Kielbasa Sausage can be on your table in minutes. Full of veggies and great nutrients, it's a one-pot meal that has everything you need!
Servings 4 servings
Equipment
- stock pot
- large skillet
- pairing knife
Ingredients
- 12 ounces spaghetti uncooked
- 3 Tablespoons extra virgin olive oil
- 1/4 cup yellow onion diced
- 3 cloves garlic minced
- 8 ounces baby portobello mushrooms chopped or sliced
- 1 medium zucchini peeled and cubed
- 4 ounces Kielbasa Sausage (one rope) Sliced into 1/2 inch coins then cut in half
- 1/2 cup heavy whipping cream increase to 3/4 cup for a thinner sauce
- 1/8 tsp Kosher salt
- 4 large fresh basil leaves torn into small pieces
- freshly cracked black pepper to taste
Instructions
- Cook spaghetti according to package directions. Drain.
- While the spaghetti is cooking, in a large skillet, heat olive oil over medium heat.
- Add the yellow onion and garlic. Sautée for one minute until fragrant. Add the mushrooms, zucchini, and sausage. Continuing cooking over medium heat until mushrooms and zucchini are tender (approximately 5 minutes).
- Reduce heat to low and add heavy whipping cream and Kosher salt. Stir continuously until the sauce has thickened.
- Spoon prepared sauce (will be thick) over the cooked spaghetti and toss. Top with torn basil leaves and cracked black pepper.