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    Home » Dinner Recipes » Creamy Sausage and Pasta Skillet

    Creamy Sausage and Pasta Skillet

    Published: Jun 10, 2016 · Modified: Nov 5, 2021 by Tammy Overhoff

    Jump to Recipe Print Recipe

    This easy skillet recipe is filled with flavorful smoked sausage, hearty mushrooms, whole grain pasta, and  covered in a delicious lightened up cream sauce. 

    Lightened up creamy sausage and pasta skillet

    I needed this recipe in my life – we all do. Yes I know it’s another pasta recipe but just like the chicken bacon ranch pasta dish I shared this week, these one is also a must share. No worries I have grilled chicken and turkey burgers coming up next week.

    But this lightened up creamy sausage and pasta skillet is a recipe you will go back to again and again. First of all it’s beyond tasty. In my opinion, you can’t really go wrong with kielbasa, it adds great flavor to any recipe. I purchased Harvestland polish kielbasa . It’s delicious and made without hormones, msg, nitrates, or other bad stuff and I can get it from BJ’s wholesale for a great price. Originally, I wanted to use turkey kielbasa, to reduce the fat, but couldn’t find it. Regardless, this sausage tasted great so it might be my new go to kielbasa.

    Second, I used my favorite creamy recipe “go to” pasta, Dellalo Whole Wheat Shells. Like I said in the chicken ranch skillet, I shared last week, this pasta is one of the best tasting whole wheat pastas I’ve found. It’s all I use for any mac n cheese or creamy pasta recipe.

    Then I filled the recipe with hearty mushrooms and a flavorful lightened up cream sauce made with unsweetened coconut milk and chicken broth. No it doesn’t taste like coconut and yes you can use regular milk. I used coconut milk because that’s all I had. However, I do prefer coconut milk when making creamier dishes because coconut milk is very creamy and light on calories. I’ve never had coconut milk let me down with any recipe.

    Anyway this recipe is awesome!

    Let’s walk through it.

    I started by browning the sausage in a large skillet sprayed with cooking spray. As you can see the sausage does have fat so you will get a little fat forming on the bottom. This is also known as flavor juice! After it was cooked I removed the sausage and set it aside.

    sausagepastaskillet1

    Then I threw in a 10-ounce package of white mushrooms into the same skillet the sausage was cooked in. You can use more or less mushrooms. I sautéed the mushrooms until they were soft and cooked.

    sausagepastaskillet2

    After the mushrooms were cooked down I stirred in 1 tablespoon of white whole wheat flour. I cooked that for a couple minutes then added 1/2 cup broth and 1 cup of unsweetened coconut milk. The mushrooms produced a lot of liquid so I reduced the amount of broth I typically use for this base. Then I seasoned with my usual blend of granulated garlic, onion powder, salt, and pepper.

    sausagepastaskillet3

    I let that cook down until it reduced slightly and thickened up a little. Please note this recipe thickens more as it sits. Then I stirred in the shredded cheddar cheese.

    sausagepastakillet4

    After the cheese melted I stirred in the pasta. I prepare the pasta earlier in the week, and create a skillet kit with the ingredients, so this was easy to throw together.

    sausagepastaskillet5

    I stirred it up and let it cook down until it thickened up a bit more.

    sausagepastaskillet6

    Then I stirred in the sausage and served. I sprinkled green onion on top for a little extra flavor and color. The sauce is not as thick and creamy as my chicken ranch pasta skillet but it is still flavorful and coats the pasta and other ingredients perfectly.

    sausagepastaskillettitle4

    It stored great in the refrigerator and freezer. So you can make a batch and keep leftovers for lunches and dinners during the week.

    sausagepastaskillettitle2

    I mentioned that I made this into a skillet kit. Basically what I did was place the cooked pasta, cut up kielbasa, mushrooms, and cheese in a gallon size ziploc bag. I stored the ingredients separately in smaller quart size bags. Then when I was ready to cook all the ingredients were ready and I just need to make the sauce. This skillet came together in like 25 minutes.

    IMG_0816

    If you decide to make this recipe completely ahead of time, and plan to store it in the refrigerator or freezer I recommend these containers. They’re great for portion control, are reusable, and hold up nice in the freezer.

    Creamy Sausage and Pasta Skillet

    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 424kcal
    Author: Organize Yourself Skinny

    Ingredients

    • 1 lb pork cooked kielbasa sausage you can use turkey, thickly sliced
    • 10 ounces sliced white sliced mushrooms
    • 1 tablespoon white whole wheat flour
    • 1/2 cup chicken broth
    • 1 cup unsweetened coconut milk or dairy milk
    • 1 teaspoon granulated garlic
    • 1 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 cup shredded sharp cheddar cheese
    • 3 cups cooked whole wheat pasta shells
    • sliced green onion for garnish optional

    Instructions

    • In a large skillet, brown the sausage on both sides, about 5 minutes. Remove and set aside.
    • In the same pan sauté the mushrooms until soft and cooked, about 3-5 minutes.
    • Once the mushrooms are cooked stir in the flour and cook for another 1-2 minutes. Stir in the chicken broth, coconut milk, spices and bring to a simmer and continue to cook until the sauce has thickened slightly, about 5 - 7 minutes.
    • Stir in the shredded cheese, cook until melted, and then stir in the pasta. Cook until the pasta is heated through.
    • Stir in the sausage and cook for another minute or until all of the ingredients are hot. Again, the sauce will continue to thicken as it sits. Let sit for about 3 minutes and then stir and serve.
    • Serve with sliced green onion if you are using.

    Notes

    sugar is 2 grams.
    **Please note you can lower the fat by using turkey sausage.
    Make-ahead instructions
    This recipe can be prepared ahead of time into a skillet kit. Or you can make it completely and store in the refrigerator up to 5 days or the freezer up to 3 months. If you store in the freezer I recommend portioning it out into individual portions.

    Nutrition

    Calories: 424kcal | Carbohydrates: 29g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Fiber: 4g

     

     


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    Dinner Recipes, Healthy One Pot Meals, Healthy Pasta Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle.

    Reader Interactions

    Comments

    1. Platt College says

      October 22, 2016 at 11:13 pm

      I love sausage and cabbage. I will have to try it with pasta too!

      Reply
    2. Kate says

      July 25, 2016 at 9:33 am

      What size is a serving size?

      Reply
      • Tammy Kresge says

        July 25, 2016 at 9:47 am

        about 1 1/2 cups

        Reply
    3. Joy says

      June 13, 2016 at 1:31 pm

      If I wanted to leave out the mushrooms, would I need to increase the liquids? If so, how much?

      Reply
      • Tammy Kresge says

        June 14, 2016 at 6:06 am

        I would increase by 1/4 – 1/2 cup.

        Reply
    4. Kristen Best says

      June 13, 2016 at 8:55 am

      5 stars
      This is a great recipe.. It came together quick and easy and my kids loved it! I couldn’t keep it on the plate fast enough! Thank you for more great recipes!

      Reply
      • Tammy Kresge says

        June 14, 2016 at 6:07 am

        That’s awesome! I knew this was going to be a kid favorite. My youngest loves anything with sausage. She’s not a huge mushroom fan but I bet any veggie can be substituted.

        Reply

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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle.

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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for make-ahead meals, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle. Read More…

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