Creamy Spinach and Sun Dried Tomato Turkey Sausage Pasta
This Creamy Spinach and Sun Dried Tomato Turkey Sausage Pasta dish is one of those super simple recipes that will become a staple recipe in your home! Your family will be requesting this weekly!
Course Main Course, Pasta
Cuisine American
Keyword Creamy Spinach and Sun Dried Tomato Turkey Sausage Pasta, Pasta, Sun-dried Tomato, Sundried Tomatoes
1/2-1cuplow-sodium vegetable broth, or chicken broth
1/3cupasiago cheese, freshly grated
1/3cupparmesan cheese, freshly grated
salt and pepper, to taste
Sausage and Vegetable Mix:
1poundturkey sausage, log or links
1tablespoonolive oil, reserved from sun dried tomatos jar
(1) 8ouncejar of sun dried tomatoes in olive oil
1/2tablespoonminced garlic
1/2cuplow-sodium vegetable broth,or chicken broth
2cupsbaby spinach
12ouncespenne pasta, or pasta of choice
Instructions
Cook pasta according to the directions on the package.If you don't have broth, reserve the pasta water for the amount needed for the pan and sauce before straining.
Place a large skillet over medium-high heat with olive oil from the sun dried tomatoes jar. Once the oil is heated, add the sausage. Break the sausage log apart as it cooks to desired size. Cook through, approximately 4-5 minutes. Add the sun dried tomatoes and minced garlic. Cook 30-60 seconds or until the garlic is fragrant.
While the sausage is cooking, place a separate large skillet over medium heat. Add the butter and allow to melt. Once the butter has melted, whisk in the flour and continue to whisk until all of the flour is absorbed. Slowly pour in the half and half, whisking continuously as you pour. Whisk until no lumps remain.Allow to bubble and cook to thicken.
Pour 1/2 cup of vegetable broth into the pan with the sausage and stir to remove any brown bits that may be sticking to the pan from the sausage. Add chopped spinach and allow to cook 2-3 minutes, or until wilted. Season with salt and pepper, if desired.
To the sauce, add in the cream cheese tablespoon by tablespoon. Stir until thoroughly melted. Remove pan from heat, add in the asiago cheese and parmesan cheese. Season with salt and pepper, to taste. Stir in 1/2-1 cup of broth until the desired consistency is met.If its too thick, continue adding broth. If it's too thin, return it to the burner over medium heat for a few minutes to thicken.
Serve warm, garnished with freshly grated parmesan and/or asiago cheese!