Easy Sausage and Mushroom Pasta

This creamy sausage and mushroom pasta is so delicious and truly couldn’t be easier to make!

You really can’t beat a one pot pasta, especially for a quick weeknight dinner. This one comes together with such ease and tastes absolutely delicious! Follow me…

close up shot of sausage and mushroom pasta in large white bowl

Sausage and Mushroom Pasta

I feel like sausage and mushroom is a combination that often goes under the radar. Which is a shame, because it really is a match made in heaven.

Frying the mushrooms

We’ll start by frying the mushrooms then removing them from the pan, in order to make room for the sausage. When frying the mushrooms, it’s important to spread them out and give them as much room as you can. We want them to get as much contact with the pan as possible, in order the prevent them from steaming. We want to caramelise them so they turn nice and golden, which in turn develops more flavour than if they were to stew.

What kind of mushrooms should I use?

I just use a bag of pre-sliced mushrooms to save time, but you can really use any mushroom you fancy (button, chestnut and baby portobello and my faves).

Frying the sausage

Just like the mushrooms, we want to develop as much flavour as possible. As such, you’ll want to get a nice crust on the sausage (admittedly I could have gone a bit further in the photos). This will not only caramelise the meat, but it’ll create ‘fond’ in the pan, which is essentially just bonus flavour! I typically break the sausage up into chunks, but you could crumble it if you prefer.

What kind of sausage should I use?

I love using Caramelised Red Onion Sausages for this recipe (you’ll find them in most supermarkets). They add loads of flavour to the dish. You can use other flavours though if you’d wish – something herby/Italian would work great. In all cases you’ll want to squeeze the meat out of the skins.

Process shots: add mushrooms to pan (photo 1), fry then remove (photo 2), add sausages (photo 3), fry (photo 4).

4 step by step photos showing how to make sausage mushroom pasta

One Pot Sausage and Mushroom Pasta

Once you’ve fried the sausages, as I mentioned there will likely be ‘fond’ in the pan (little crusty brown bits stuck to the pan). As such, I love adding in a splash of white wine to deglaze the pan and collect all that bonus flavour.

Do I have to add the wine?

It does also cut through the richness of the sauce and the alcohol will burn off, but if you can’t use it then just leave it out. You can use the stock to deglaze the pan instead!

One pot pasta

If you’ve been around here for a while you’ll know I am unashamedly team one pot. The uncooked pasta will soak in all that gorgeous flavour and the starch will help thicken the liquid into a nice glossy sauce. Plus less washing up!

What kind of pasta should I use?

I use Penne here, but realistically any short-cut pasta will do the job. Just make sure it’s uncooked (and also not fresh pasta).

Process shots: fry garlic (photo 1), simmer wine (photo 2), add stock, cream, pasta and mushrooms (photo 3), simmer (photo 4), stir in parmesan and parsley (photo 5), stir in spinach (photo 6).

6 step by step photos showing how to make one pot sausage mushroom pasta

Serving Sausage and Mushroom Pasta

The end result should be al dente pasta in a creamy, glossy sauce. As it all cooks the flavours from the sausage seep into the sauce and it turns out so delightfully delicious! Don’t forget to season well to bring out the flavours in the sauce.

I love serving with an extra helping of parmesan and parsley, but that’s completely optional.

Alrighty, let’s tuck into the full recipe for this sausage and mushroom pasta shall we?!

close up shot of mushroom and sausage pasta in large pot with fork and wooden spoon digging in

How to make Sausage and Mushroom Pasta (Full Recipe & Video)

close up shot of sausage and mushroom pasta in large white bowl


Easy Sausage and Mushroom Pasta

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This creamy sausage and mushroom pasta is so delicious and truly couldn’t be easier to make!
Course Dinner, Main Course
Cuisine Italian, Western
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 998kcal
Cost £3 / $4


  • Sharp Knife & Chopping Board
  • Large Pot & Wooden Spoon
  • Jug (for stock)
  • Fine Cheese Grater


  • 250g / 9oz sliced Mushrooms (I use pre-sliced for speed)
  • 400g / 14oz Pork Sausages, casings removed (see notes)
  • 4 large cloves of Garlic, finely diced
  • 60ml / 1/4 cup Dry White Wine (see notes)
  • 800ml / 3 1/3 cups Chicken Stock, or as needed
  • 240ml / 1 cup Double/Heavy Cream, at room temp
  • 350g / 12.3oz uncooked Penne, or other short-cut pasta
  • 50g / 2/3 cup freshly grated Parmesan, plus more to serve
  • 2 heaped tbsp finely diced Fresh Parsley, plus more to serve
  • 100g / 3.5oz Baby Spinach Leaves
  • Olive Oil, as needed
  • Salt & Pepper, as needed


  • Add ~1.5 tbsp olive oil to a large pot over medium-high heat. Once hot, add the mushrooms and fry until they build up a golden crust. Try and keep them spread out as best you can so they can maintain direct contact with the pan (helps them caramelise and prevents them from steaming). Season with a good pinch of salt and pepper towards the end, then remove and place to one side.
  • Top the pan up with oil if needed, then add in the sausage meat. Break it up with your wooden spoon (I like small chunks but you can crumble it up if you wish) and fry until it builds up a nice golden crust (important to develop flavour). Add the garlic and fry for another 30 seconds or so, then pour in the wine. Rapidly simmer for a couple of minutes until it almost completely evaporates and the pungent smell of alcohol disappears, using your wooden spoon to deglaze the pan as needed.
  • Pour in the stock then stir in the cream, pasta and mushrooms. Bring to a simmer, reduce the heat slightly and cook until the sauce reduces and thickens and the pasta is al dente. If the sauce dries up before the pasta cooks, just add in a splash of hot water or stock.
  • Turn off the heat and stir in the parmesan and parsley, then stir in the spinach until it begins to wilt. Check for seasoning and adjust with salt and pepper (season well to bring out the best in this simple sauce), then serve up with more parmesan and parsley if desired.



a) Sausages – I love using Caramelised Red Onion sausages for this recipe. They add a lot of flavour and pair wonderfully with the other ingredients. You’ll find them in most supermarkets, but if you can’t (or don’t like them) you can use a different flavour. Something herby/Italian would go great. 

b) Wine – This is great to deglaze the pan. It also cuts through the rich sauce and adds a very mellow undertone of flavour. As it’s such a small amount and you can use the stock to deglaze, you can leave it out if you’d prefer.

c) Consistency – The sauce shouldn’t be watery at all; it should be pretty thick and cling to the pasta. Almost a little glossy. If the pasta still isn’t cooked by the time the liquid has reduced right down, just add in a splash more stock or hot water if needed. Keep in mind the spinach will thin out the sauce a little because it releases a small amount of water as it wilts.

d) Additions – Bacon would be great if you wanted to crisp some up before adding the mushrooms. You could add chilli flakes for a kick of spice. If you’re using plain sausages you could consider a couple of shallots and a pinch of Italian seasoning.

e) Calories – Whole recipe divided by 4 assuming 2 tbsp oil used and no extra parmesan.


Calories: 998kcal | Carbohydrates: 80.96g | Protein: 33.26g | Fat: 61.7g | Saturated Fat: 26.516g | Polyunsaturated Fat: 6.165g | Monounsaturated Fat: 25.429g | Trans Fat: 0.113g | Cholesterol: 149mg | Sodium: 1481mg | Potassium: 979mg | Fiber: 11g | Sugar: 3.9g | Vitamin A: 3506IU | Vitamin C: 9.7mg | Calcium: 202mg | Iron: 3.4mg

For another similar recipe check out my Garlic Parmesan Sausage Orzo!

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