This Creamy Pasta in Green Sauce with Italian Sausage features a vibrant sauce made from fresh spinach, basil, and parsley, blended into a rich, cheesy sauce and tossed with tender pasta and savory Italian sausage for a comforting and flavorful meal.
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"This is such a great way to get in some fresh greens without it tasting like a salad—so creamy, so flavorful, and the whole family loved it!"
- Liz K.
Bailey's Thoughts ...
This is the kind of pasta dish that feels fancy but comes together with simple ingredients. It’s rich, creamy, packed with fresh greens, and has just enough Italian sausage to keep everyone happy.
Here’s the deal: pasta cooks, sausage browns, and while that’s happening, you blitz up a creamy green sauce in the food processor with fresh spinach, basil, and Parmesan cheese. Everything gets tossed together with melty cheddar and a crispy panko topping for a little crunch. It’s cozy, flavorful, and somehow both light and indulgent at the same time.
For the best results, don’t overcook the pasta—al dente is key. No food processor? Use a high-speed blender, but pulse so the sauce keeps some texture. Want to prep ahead? The green spinach pasta sauce can be made in advance and stored in an airtight container.
This recipe is adapted from The Pioneer Woman’s Mean Green Pasta. Her version is delicious, but it’s meatless and calls for an assortment of pricey cheeses and greens. I simplified it, added Italian sausage, and turned it into something hearty, budget-friendly, and perfect for a weeknight dinner.
-Bailey
Ingredients
Olive Oil: Used in both the sauce and for cooking, olive oil adds richness and helps blend the fresh greens into a smooth consistency. Choose a good-quality extra virgin olive oil for the best flavor.
Pasta: Select a pasta shape that holds sauce well, like rigatoni, penne, or fusilli. Avoid very thin pasta like angel hair, as the creamy green sauce clings better to sturdier shapes.
Italian Sausage: Adds a savory, slightly spicy flavor. Look for bulk Italian sausage or remove the casings from sausage links before cooking.
Fresh Spinach: Look for fresh baby spinach, which blends more easily than mature spinach.
Fresh Basil Leaves: Provides a bright, herby flavor that enhances the freshness of the sauce.
Fresh Parsley: Flat-leaf parsley has more flavor than curly parsley, making it the better choice for this recipe.
Red Pepper Flakes: Use more or less depending on your spice preference.
Garlic Cloves: No need to mince—just toss them into the food processor, and it will do the work for you.
Butter: Use unsalted butter to control the seasoning.
Flour: All-purpose flour works best.
Mustard Powder: Adds a subtle tang that enhances the cheesy flavor without making the dish taste like mustard.
Whole Milk: Forms the base of the creamy green pasta sauce, providing richness without making it too heavy.
White Cheddar Cheese: Use block cheese and shred it yourself for the smoothest melt.
Panko Breadcrumbs: Select plain unseasoned panko.
Why You Should Save Your Pasta Water
That starchy, slightly cloudy water left behind after your pasta cooks? It’s liquid gold. Adding a couple of tablespoons of pasta water to your sauce helps it cling to the hot pasta, creating a silky smooth sauce instead of a gloopy mess.
The key? Scoop out a cup of pasta water before draining, then add it a little at a time until your creamy green sauce reaches the perfect consistency. It’s a simple ingredient that makes a big difference!
Instructions: Pasta In Green Sauce
- Bring a large pot of water to a boil and cook the pasta of choice until al dente, according to the package directions. Before draining, scoop out a cup of pasta water to use later.
- While the pasta cooks, heat a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles as it cooks. Once browned, remove from heat and set aside.
- In a food processor, combine the fresh spinach, basil leaves, parsley, garlic cloves, red pepper flakes, salt, black pepper, and olive oil. Pulse until combined but still slightly textured—don’t blend until completely smooth.
- In the same large pot used for the pasta, melt butter. Whisk in flour and mustard powder. Slowly pour in whole milk, whisking until smooth. Let the mixture cook until thickened, then stir in the white cheddar cheese.
- Add the cooked pasta and browned sausage to the cheese sauce, stirring to coat. Pour in the blended green sauce and mix gently until just combined. Transfer the mixture to a baking dish.
- In a small bowl, mix melted butter with panko breadcrumbs. Sprinkle the mixture evenly over the pasta. Bake at 350°F until bubbly and golden brown. Serve hot and enjoy.
Top Tip
For the best flavor, don’t over mix the green sauce! Blending it too smooth can mute the fresh, herby taste and dull its vibrant green color. Pulse just until combined so the fresh spinach, basil, and parsley keep a little texture.
Substitutions
Olive Oil: Swap with avocado oil for a similarly mild flavor.
Pasta: Use any pasta shape you like—fusilli, rigatoni, or even spaghetti work well. Avoid delicate pasta like angel hair, as it won’t hold the sauce as well.
Italian Sausage: Replace with shredded rotisserie chicken for a quick, easy option or use sliced sausage (such as smoked or turkey sausage) for a similar hearty texture with a different flavor profile.
Fresh Spinach: Swap with kale (stems removed) or Swiss chard for a slightly heartier green.
Fresh Basil Leaves: Substitute with cilantro for a different but fresh, herby flavor, or use extra parsley if basil isn’t available.
Fresh Parsley: Use cilantro or extra basil for a similar freshness.
Red Pepper Flakes: Replace with a dash of hot sauce or cayenne pepper for heat.
Garlic Cloves: Use 1 teaspoon garlic powder per clove, though fresh garlic is preferred.
Mustard Powder: Replace with 1 teaspoon Dijon mustard.
White Cheddar Cheese: Replace with Gruyère for a nuttier flavor or Monterey Jack for a milder, meltier option.
Melted Butter (for the topping): Use olive oil for a slightly different but still crispy result.
Panko Breadcrumbs: Swap with crushed crackers or regular breadcrumbs, though they won’t be quite as light and crispy.
Variations
Make-Ahead: Assemble the pasta dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as directed. You may need to add a few extra minutes to ensure it's heated through.
Dairy-Free: Substitute whole milk with unsweetened oat milk or coconut milk for a creamy texture. Use dairy-free shredded cheddar and parmesan-style cheese, keeping in mind that some brands melt better than others, so results may vary. Swap the butter for olive oil, and toast the panko topping in olive oil instead. To thicken the sauce, replace flour with cornstarch (use half the amount).
Gluten-Free: Use gluten-free pasta and gluten-free panko breadcrumbs. To thicken the sauce, replace flour with cornstarch (use half the amount) or a gluten-free all-purpose blend.
Vegetarian: Omit the sausage and replace it with sautéed mushrooms, roasted poblano peppers, or white beans for a satisfying meat-free alternative.
Nut-Free: Already is!
Kid Friendly: For kids who aren’t into green pasta sauce, simply leave it out and toss the pasta with just the cheese sauce and sausage. The result is a creamy, cheesy baked pasta that’s just as delicious but without the greens.
Extra Protein: Stir in white beans or use extra sausage for a heartier version.
Storage
Make Ahead: Assemble the pasta dish up to the baking step, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 15–20 minutes before baking, and add a few extra minutes to the bake time if needed.
Leftover Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. The pasta will absorb some of the sauce over time but will still be delicious when reheated.
Reheating: Reheat in a preheated oven at 350°F for 15–20 minutes, or until warmed through. For a quicker option, microwave individual portions in 30-second intervals, stirring in between to prevent uneven heating.
Freezing: This recipe is best enjoyed fresh and is not recommended for freezing, as the cheese sauce may thicken, the pasta may soften, and the green sauce may lose its vibrant color. For the best texture and flavor, store leftovers in the refrigerator and reheat as needed.
FAQ: Creamy Pasta In Green Sauce
Not overly, but the red pepper flakes add a mild kick. Reduce or omit them if you prefer a completely mild dish.
Yes! If you don’t have a food processor, you can use a high-speed blender instead. Just pulse the fresh spinach, basil, parsley, and garlic instead of blending on high to keep some texture. If using a regular blender, you may need to add a little water or extra olive oil to help it blend smoothly.
Recipe
Creamy Pasta in Green Sauce with Italian Sausage
- Total Time: 45 minutes
- Yield: 8 servings
Description
This Creamy Pasta in Green Sauce with Italian Sausage features a vibrant green sauce made from fresh spinach, basil, and parsley, blended into a rich, cheesy sauce and tossed with tender pasta and savory Italian sausage for a comforting and flavorful meal.
Ingredients
- 8 ounces penne pasta (or pasta of choice)
- 1 lb Italian sausage
- 3 cups baby spinach
- ¼ cup fresh basil leaves
- ¼ cup fresh parsley leaves
- 3 garlic cloves
- ½ tsp red pepper flakes
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 3 Tbs olive oil
- 2 Tbs butter (for cheese sauce)
- 1 Tbs flour
- ½ tsp mustard powder
- 1 cups whole milk (more as needed if cheese sauce is too thick)
- 2 ¼ cups white cheddar cheese, shredded
- 2 Tbs melted butter (for panko topping)
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces penne pasta and cook until al dente. Drain and set aside.
- Brown the sausage: While the pasta cooks, heat a large skillet over medium heat. Add 1 pound Italian sausage and cook until browned, breaking it up as it cooks. Remove from heat and set aside.
- Make the green sauce: In a food processor, combine 3 cups baby spinach, ¼ cup fresh basil, ¼ cup fresh parsley, ½ teaspoon red pepper flakes, ¼ teaspoon salt, ¼ teaspoon black pepper, and 3 cloves garlic. With the processor running, drizzle in 2 Tbs olive oil and pulse until combined but still slightly textured (do not blend until smooth).
- Prepare the cheese sauce: In a large pot over medium heat, melt 2 tablespoons butter. Whisk in 1 tablespoon all-purpose flour and ½ teaspoon mustard powder, cooking for 1 minute while whisking constantly. Slowly whisk in 1 cups whole milk, continuing to whisk until the sauce thickens and begins to bubble, about 3-5 minutes. Stir in ½ teaspoon salt and ¼ teaspoon black pepper, then add 2 ¼ cups shredded white cheddar cheese, stirring until melted. Remove from heat.
- Assemble the pasta bake: Stir the cooked penne and browned sausage into the cheese sauce. Gently fold in the green sauce, mixing until just combined. Transfer to a 9"x9" baking dish.
- Make the topping: In a small bowl, mix 2 tablespoons melted butter and ¼ cup Panko breadcrumbs. Sprinkle the panko topping evenly over the assembled casserole.
- Bake: Bake for 20-25 minutes, until the pasta bake is bubbling and heated through. For a crispier topping, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
Notes
Make-Ahead: Assemble the pasta dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as directed. You may need to add a few extra minutes to ensure it's heated through.
Leftover Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. The pasta will absorb some of the sauce over time but will still be delicious when reheated.
Reheating: Reheat in a preheated oven at 350°F for 15–20 minutes, or until warmed through. For a quicker option, microwave individual portions in 30-second intervals, stirring in between to prevent uneven heating.
Dairy-Free: Substitute whole milk with unsweetened oat milk or coconut milk for a creamy texture. Use dairy-free shredded cheddar and parmesan-style cheese, keeping in mind that some brands melt better than others, so results may vary. Swap the butter for olive oil, and toast the panko topping in olive oil instead. To thicken the sauce, replace flour with cornstarch (use half the amount).
Gluten-Free: Use gluten-free pasta and gluten-free panko breadcrumbs. To thicken the sauce, replace flour with cornstarch (use half the amount) or a gluten-free all-purpose blend.
Vegetarian: Omit the sausage and replace it with sautéed mushrooms, roasted poblano peppers, or white beans for a satisfying meat-free alternative.
Nut-Free: Already is!
Kid Friendly: For kids who aren’t into green pasta sauce, simply leave it out and toss the pasta with just the cheese sauce and sausage. The result is a creamy, cheesy baked pasta that’s just as delicious but without the greens.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 474
- Sugar: 5.2 g
- Sodium: 638.5 mg
- Fat: 23 g
- Carbohydrates: 53.7 g
- Protein: 13.6 g
- Cholesterol: 38.7 mg
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Gianni Chilorio
Found exactly what I was looking for . Italian cuisine is on my mind during this lockdown and I am definitely trying this out. Thank you for sharing such a wonderful recipe.