Go Back
Spring Vegetable and Chicken Sausage One Pot Pasta feature photo

One Pot Pasta with Mushrooms, Asparagus, Leeks and Chicken Sausage

The Savory Tart
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6

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.
Keyword #Chickenpasta, #chickensausagepasta, #onepotpasta, #springpastarecipes, #springvegetables, #weeknightcooking, #weeknighteats, #weeknightmeals