Pasta with sausage and mushrooms

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 345.4
  • Total Fat: 9.0 g
  • Cholesterol: 28.4 mg
  • Sodium: 699.9 mg
  • Total Carbs: 56.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 18.0 g

View full nutritional breakdown of Pasta with sausage and mushrooms calories by ingredient


tasty easy stovetop casserole tasty easy stovetop casserole
Number of Servings: 7


    2 TB garlic, minced
    2 medium onions, diced
    1 red pepper, diced
    10 oz. (small) portobello mushrooms, sliced
    1 TB olive oil
    1 package Smart Chicken Italian Sausage (5 links)
    1 box Healthy Harvest Rotini Pasta (13.25 oz)
    1 jar Barilla Mushroom and Garlic Pasta Sauce


This makes 7 servings of approximately 2 cups each. I'm putting it in the poultry category since I used chicken sausage. Put water on to boil for the pasta. Heat up a large frying pan with 1 TB of olive oil (you can skip this to lower the calorie count a bit and use a little water instead or an oil spray). Add the onion and the red pepper, cook for 5 minutes. Add garlic and saute for 1 or 2 minutes. Add the sliced mushrooms and continue to cook. (Add pasta to the boiling water and cook according to directions. ) Slice up the Italian sausage into "coins" and add to the veggies. Let it continue to cook over medium heat until the pasta is done. Drain the pasta and return the the pan it was cooked in. Pour in the Pasta Sauce and the veggies and sausage. Stir it all up and serve.

Number of Servings: 7

Recipe submitted by SparkPeople user CIELBEE.

Member Ratings For This Recipe

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    Very Good
    Very good and very easy to make! I used cork screw pasta whole wheat of course. W - 5/28/08

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    Great meal, really filling and I'll have plenty leftover for lunch this week! - 2/17/08

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    Very filling! It's makes a lot, also. - 1/27/08

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    This was so very good! I made this the other night and we had the leftovers for dinner tonight, which are just as good if not better the next day! Thank you for a great recipe :) - 10/22/07