One pot is all it takes to create this savory pasta meal featuring chicken sausage, earthy mushrooms, tender sweet leeks and spring asparagus. I'm loving the flavor of the pasta that is cooked in broth and wine and finished with cream, parmesan and bright fresh herbs and lemon zest.
As I was making this, I thought about all of the variations that can suit a range of diets or whatever you might have in your refrigerator or pantry. (Read about it further down!) I had portobello mushrooms and leeks that needed to be used and had a package of Gilbert Chicken Sausage in the freezer. Tarragon and parsley were in my garden, but dried herbs will work too.
The method of cooking is a keeper and perfect for a weeknight meal prepared on the stove top -- with enough gaps hands-free to do a bit of tidying!
Ingredients
- extra-virgin olive oil
- chicken sausage
- unsalted butter
- medium leek
- garlic cloves
- Kosher salt
- penne pasta
- water
- low-sodium chicken broth
- dry white wine
- asparagus
- heavy whipping cream
- grated Parmigiano-Reggiano cheese
- fresh tarragon
- fresh flat-leaf parsley
- lemon
- black pepper
See recipe card for quantities.
Jump to RecipeInstructions
Heat 1 tablespoon olive oil over medium heat in a heavy stock pan or large Dutch oven. Sauté sausage until lightly browned. Remove to a bowl and reserve.
Add remaining olive oil and sauté mushrooms, scraping up browned bits, until liquid has released and evaporated and mushrooms are starting to brown, about 10 minutes.
Add the butter, stirring until melted. Add the leeks.
Cook, stirring until tender, about four minutes.
During the last minute of cooking, add garlic and 1 teaspoon salt, stirring for one minute.
Add water, chicken stock/broth, wine, remaining salt and pasta. Increase heat to high, bringing to a boil. Reduce heat to simmer over medium heat.
Refer to the pasta package for cooking times; about 5 minutes prior to completion, stir in asparagus, followed by cream 3 minutes later and simmer until sauce is reduced and asparagus is tender.
Remove pot from the stove and stir in reserved sausage, Parmesan cheese, herbs, lemon and pepper.
Serve pasta in bowls and top with cheese.
Hint: If portobello mushrooms aren't cleaned well, they can impart a "muddy" taste and appearance -- especially when cooked along with pasta. Use a teaspoon to gently scrape away the gills on the underside of the mushroom cap. (It's easy.)
Alternative Diets
- Vegetarian - Simply leave out the sausage or substitute for a meat alternative; use vegetable broth instead of chicken broth
- Vegan - Substitute with a plant based sausage, such as Impossible Sausage or Beyond Sausage. Substitute the butter with more olive oil. Use vegetable broth. Omit the cream and use Violife's Just Like Parmesan Cheese
- Dairy Free - Instead of butter, use olive oil. Substitute Silk Heavy Whipping Cream for cream -- or omit. Use Violife's Just Like Parmesan Cheese instead of Parmesan -- or omit
- Gluten Free - Substitute gluten free pasta
Substitutions & Variations
- Penne - Other pasta shapes like Rotini, Rigatoni, Fusilli or Farfalle are good alternatives
- Portobello Mushrooms - Substitute sliced Cremini/Baby Bella or White Mushrooms
- Spring Peas - Add or substitute frozen spring peas instead of -- or in addition to -- the asparagus
- Artichoke Hearts - Add diced artichoke hearts along with the cheese and herbs
- Italian Sausage - I used chicken sausage here, but Mild or Sweet Italian sausage can be substituted
- Tarragon - Fresh dill or basil can be used instead
- Fresh Herbs -- substitute dried herbs for fresh using the ration of 3:1. In this instance 2 tablespoons of fresh herbs can be replaced with 2 teaspoons of dried herbs
- Leeks - Replace the leeks with 1 cup of chopped yellow onions
- Shrimp -- replace the sausage with 1 pound of large peeled and cleaned shrimp. Saute in olive oil with salt and pepper and reserve. Add back to the pasta with the fresh herbs.
Equipment
- The best part of the recipe is that everything is prepared in one pot. Use a stock pot, pasta pot or large Dutch oven
Storage
This will keep in the refrigerator covered for 3 days. Freeze for up to 3 months; reheat on low in a saucepan or skillet.
🍽️ Recipe
One Pot Pasta with Mushrooms, Asparagus, Leeks and Chicken Sausage
Equipment
- stock pot, pasta pot or large Dutch oven
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 12 ounces chicken sausage
- 12 ounces portobello mushrooms caps stems and gills removed and diced into ½-inch pieces
- 2 tablespoons unsalted butter
- 1 medium leek trimmed and sliced into ½” slices (white and light green parts only)
- 2 medium garlic cloves minced
- 2-½ teaspoons kosher salt divided
- 1 pound penne pasta
- 2 cups water
- 3-½ cups low-sodium chicken broth
- ⅔ cup dry white wine
- 8 ounces asparagus tough ends removed and cut in quarters
- ½ cup heavy whipping cream
- ½ cup grated Parmigiano-Reggiano cheese about 2 ounces, plus more for serving
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh juice from 1 lemon
- ½ teaspoon black pepper
Instructions
- Heat 1 tablespoon olive oil over medium heat in a heavy stock pan or large Dutch oven. Sauté sausage until lightly browned. Remove to a bowl and reserve.
- Add remaining olive oil and sauté mushrooms, scraping up browned bits, until liquid has released and evaporated and mushrooms are starting to brown, about 10 minutes.
- Add the butter, stirring until melted. Add the leeks, cooking and stirring until tender, about four minutes. During the last minute of cooking, add garlic and 1 teaspoon salt, stirring for one minute.
- Add water, chicken stock/broth, wine, remaining salt and pasta. Increase heat to high, bringing to a boil. Reduce heat to simmer over medium heat.
- Refer to the pasta package for cooking times; about 5 minutes prior to completion, stir in asparagus, followed by cream 3 minutes later and simmer until sauce is reduced and asparagus is tender crisp.
- Remove pot from the stove and stir in reserved sausage, Parmesan cheese, herbs, lemon and pepper. Serve pasta in bowls and top with cheese.
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