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Bowl filled with creamy pasta, spinach, sun dried tomatoes, and turkey sausage.

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 601kcal
Author Samantha Buckner



  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups half and half
  • 1/4 cup cream cheese, softened at room temperature
  • 1/2-1 cup low-sodium vegetable broth, or chicken broth
  • 1/3 cup asiago cheese, freshly grated
  • 1/3 cup parmesan cheese, freshly grated
  • salt and pepper, to taste

Sausage and Vegetable Mix:

  • 1 pound turkey sausage, log or links
  • 1 tablespoon olive oil, reserved from sun dried tomatos jar
  • (1) 8 ounce jar of sun dried tomatoes in olive oil
  • 1/2 tablespoon minced garlic
  • 1/2 cup low-sodium vegetable broth, or chicken broth
  • 2 cups baby spinach
  • 12 ounces penne pasta, or pasta of choice


  • 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!


Serving: 1serving | Calories: 601kcal | Carbohydrates: 50g | Protein: 30g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 710mg | Potassium: 524mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1682IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg