Creamy Pesto Sausage Pasta
Creamy Pesto Sausage Pasta is filling dinner that is sure to satisfy the whole family for an easy weeknight meal. Grill the sausage and mushrooms for extra flavor.
Servings: 6 Servings
Calories: 824kcal
Ingredients
Instructions
- Prepare a grill fire to 350°.
- Wash mushrooms and dry on a paper towel.
- Toss mushrooms with olive oil and sprinkle with dry rub. Thread onto skewers.
- Cook sausage links and mushrooms over indirect fire with the grill closed for 8 - 10 minutes.
- Turn the sausages and mushrooms and continue to cook until sausage reaches 160° using a digital meat thermometer, about 15- 20 minutes total.
- Remove sausages and mushrooms to a baking sheet. Tent with foil to keep warm while you cook the pasta and sauce.
- Cook spaghetti in boiling water, drain well.
- Meanwhile, make the sauce in a saucepan, adding heavy cream, parmesan, pesto and kosher salt. Whisk together and cook over medium heat. Whisk often until sauce is thickened and heated through.
- Add the cooked spaghetti to the sauce and toss to coat.
- Slice the sausage links and mushrooms and stir into the pasta.
- Garnish with diced tomatoes and basil.
Notes
Storage: Store leftover pasta in an airtight container in the refrigerator up to 3 days.
Reheat: Place pasta in a pan with 1 - 2 tablespoons of milk, stir to combine. Cover and cook over medium heat, stirring occasionally until heated through.
Sausage Variations: Use any type of sausage that you prefer. Andouille or browned ground sausage are also great options.
Pasta Variations: Linguine, angel hair or bucatini are great options. This recipe would also work with cheese tortellini.
Nutrition
Serving: 1g | Calories: 824kcal | Carbohydrates: 31g | Protein: 27g | Fat: 67g | Saturated Fat: 30g | Polyunsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1065mg | Fiber: 3g | Sugar: 7g