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Sausage, mushroom and sun-dried tomato pesto pasta
Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Main Course
Servings: 6
Author: Jeanie and Lulu's Kitchen
  • 1 pound fusilli pasta
  • 1 dash canola oil
  • 5 links garlic sausage cut into small chunks
  • 8 ounces cremini mushrooms
  • 1 dash white wine
  • 1 jar sun-dried tomato pesto 6 to 7 ounce size
  • 1 pinch salt
  • 1 dash olive oil for finishing
  • freshly grated parmesan cheese as needed for sprinkling on top
  1. Get a large pot of water on the stove to boil and salt in generously. Once it is boiling, cook the fusilli just until tender for about 8-10 minutes. While the water comes to a boil and the pasta cooks, heat the canola oil in a large skillet or rondeau pan. Brown the sausage until cooked through for 4-5 minutes. Add the mushrooms and let them get soft and fragrant for another couple of minutes. Deglaze the pan with the white wine and scrape up all of the brown bits. Pour in the jarred pesto sauce and the season the mixture with a big pinch of salt. Stir it together completely.
  2. The pasta should be done by this point. Drain it and pour it into the pan with the sauce. Pour in the dash of olive oil to bring it all together. Toss everything together and then serve! Scoop generous portions into bowls and top with a big sprinkling of parmesan cheese. Enjoy and buon appetito!