Is this recipe spicy?u003cbr/u003e

Not overly, but the red pepper flakes add a mild kick. Reduce or omit them if you prefer a completely mild dish.

Can I make this recipe without a food processor?u003cbr/u003e

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.

Creamy Pasta in Green Sauce with Italian Sausage

Name: Creamy Pasta in Green Sauce with Italian Sausage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 ounces penne pasta (or pasta of choice); 1 lb Italian sausage; 3 cups baby spinach; 1/4 cup fresh basil leaves; ¼ cup fresh parsley leaves; 3 garlic cloves; 1/2 tsp red pepper flakes; 1 tsp salt, divided; 1/2 tsp black pepper, divided; 3 Tbs olive oil; 2 Tbs butter (for cheese sauce); 1 Tbs flour; 1/2 tsp mustard powder; 1 cups whole milk (more as needed if cheese sauce is too thick); 2 1/4 cups white cheddar cheese, shredded; 2 Tbs melted butter (for panko topping); 1/4 cup panko breadcrumbs

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

Scale

8 ounces penne pasta (or pasta of choice)
1 lb Italian sausage
3 cups baby spinach
1/4 cup fresh basil leaves
¼ cup fresh parsley leaves
3 garlic cloves
1/2 tsp red pepper flakes
1 tsp salt, divided
1/2 tsp black pepper, divided
3 Tbs olive oil
2 Tbs butter (for cheese sauce)
1 Tbs flour
1/2 tsp mustard powder
1 cups whole milk (more as needed if cheese sauce is too thick)
2 1/4 cups white cheddar cheese, shredded
2 Tbs melted butter (for panko topping)
1/4 cup panko breadcrumbs

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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, 1/4 cup fresh basil, ¼ cup fresh parsley, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 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 1/2 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 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add 2 1/4 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 1/4 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