Stuffed Mushroom Pasta
Stuffed Mushroom Pasta
Serves 4
15 min.
active cooking time
30 min.
total cooking time
Ingredients
3 tbsp.
canola oil, divided
½ cup
panko breadcrumbs
1 lb.
Market Sausages Fresh Ground Mild or Hot Italian Sausage
14 oz.
Kowalski's Fresh Mirepoix
8 oz.
sliced baby bella mushrooms
1 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
1 tsp.
dried thyme
8 oz.
dry short pasta (such as rotini)
2 cups
vegetable broth
1 cup
fresh baby spinach
4 oz.
cream cheese
Directions
- In a large pot, heat 1 tbsp. oil over medium heat.
- Add breadcrumbs; toast until golden-brown. Remove from pot; set toasted breadcrumbs aside.
- Return pot to stovetop; heat remaining oil over medium heat.
- Add sausage; cook and crumble for 2-3 min.
- Add mirepoix, mushrooms, salt, pepper and thyme; cook and stir until veggies are tender (about 5 min.).
- Add pasta and broth; bring to a boil.
- Reduce heat to a simmer; cook until noodles are al dente (about 10 min.).
- Remove from heat; stir in spinach and cream cheese until spinach is wilted and cheese is melted and hot.
- Serve topped with toasted breadcrumbs.
Find It!
- Find Kowalski's Fresh Mirepoix in the Prepared Produce Section along with our Fresh Stew Mix, Chili Starter and Mirepoix (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
Tasty Tip:
- Ground chicken and 1 tbsp. Kowalski's Pizza Seasoning can be used in place of Italian sausage.
