Cheesy Mushroom Sausage Pasta Skillet Recipe
This post may contain affiliate links. Please read my disclosure policy.
Cheesy Mushroom Sausage Pasta Skillet Recipe – This cheesy mushroom sausage pasta skillet makes a delicious, quick meal. Made with portobello mushrooms, sausage, pasta, and lots of cheese, this one skillet pasta recipe is a people pleaser!
This one skillet cheesy mushroom sausage pasta recipe makes a delicious weeknight supper that is perfect for those busy weeknights. On the table in less than 30 minutes, it just couldn’t get much simpler to make. And it is easily adaptable to your family’s palate, you can turn up or dial down the amount of spice in this dish with the sausage that you use.
I’m not sure what it is about smoked sausage, mushrooms and cheese, but when you combine them in this pasta they become absolutely magical, I think! This past week was a rough one. I was a bit under the weather, Bart was traveling and Sam was buried in homework every night. Time got away from me as I was helping him study for his Biology test and I realized I hadn’t started supper a whole lot later than I normally would have.
I pulled out the ingredients from the refrigerator and pantry to make this quick and easy favorite, which made me feel a whole lot better about my mothering abilities! 🙂
Here’s my Cheesy Mushroom Sausage Pasta Skillet recipe. I hope your family loves it as much as mine does!
Cheesy Mushroom Sausage Pasta Skillet Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 12.8-ounce package smoked sausage, , sliced into 1/2-inch slices
- 1 pint portabella mushrooms, cut into quarters
- 1 14.5-ounce can diced tomatoes with peppers
- 1 cup chicken stock or broth, or broth
- 3/4 cup heavy cream
- 10 ounces uncooked twirl pasta, or ribbon or elbow pasta
- 1 1/2 cups grated Cheddar cheese
- salt and pepper, to taste
- fresh parsley, optional
Instructions
- Add olive oil and butter to a large skillet over medium heat.
- Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
- Stir in tomatoes, chicken stock and heavy cream.
- Add pasta and stir to make sure well-combined. Cover and allow to simmer until just tender, about 15 minutes.
- Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Looks awesome?
Made it on labor day used round steak instead of sausage thanks for the recipe
Love the recipes I told my sisters about it how wonderful it was it’s on the labor day menu thanks for all your wonderful recipes
Oh, my family will LOVE this! Going to try it tonight. I love your recipes because they are just basic food with ingredients that I have or that are readily available!
I happened on this recipe yesterday when I needed a quick new pasta idea for dinner. It was so easy and delicious! Our family must be bigger eaters than I realized…my husband, two daughters and I gobbled up every bit (so much for 6 servings – ha!)
Thank you for all you do. It is clear that you put a lot of time and care into the recipes you share — so many good ones!
Thank you so much, Julie! I’m so glad that you and your family enjoyed it! xo
should i use uncooked pasta?
Yes, you’ll add uncooked pasta. Sorry that wasn’t clear. I’ll update to make clearer. Thanks for catching that! xo
Mushrooms and pasta are two of my all time favorite foods so this dish is right up my alley! I definitely want to try it but with veggie sausage!
Ooooo YUM. Love all that cheesy, mushroom-y goodness!
Love that last photo, so appetizing!
This looks easy and delicious… I guess you could use the diced tomatoes with green chilies for a Southwest flavor or diced tomatoes with garlic and onion for an Italian twist?