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Mushroom Alfredo Pasta with Sausage

Mushroom Alfredo Pasta with Sausage
Total Time:
25 minutes


1 large leek, coarsely chopped
2 tablespoons fresh Italian parsley, coarsely chopped
2 (4-oz) links mild Italian sausage
2 tablespoons olive oil, divided
8 oz penne pasta
8 oz fresh presliced baby portabellas
1/2 cup chicken broth (or stock)
1 (15-oz) jar roasted garlic Alfredo sauce
2 oz Deli morel mushroom leek (or Monterey Jack) cheese, shredded


  1. Bring water to boil for pasta. Chop leek (white part only; 1 cup) and parsley. Remove sausage casing: cut in half lengthwise (butterfly); turn sausage over and peel the casing away (wash hands).
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3–4 minutes, stirring to crumble meat and until no pink remains. Cook pasta following package instructions.
  3. Remove sausage from pan. Add remaining 1 tablespoon oil to pan, then add mushrooms and leeks; cook 3–4 minutes, stirring constantly, or until tender. Reduce heat to medium-low and stir in broth; simmer 2–3 minutes or until reduced by about one-half.
  4. Stir in Alfredo sauce; bring to a simmer. Shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 more minute. Sprinkle with parsley and serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 360kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 135mg; SODIUM 660mg; CARB 33g; FIBER 3.00g; SUGARS 6g; PROTEIN 26g; CALC 25%; VIT A 15%; VIT C 10%; IRON 20%

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