Smoky Creamed Spinach and Sausage Over Fettuccini Recipe

Update Servings
  • 5 tablespoons extra virgin olive oil
  • 6 cloves garlic, sliced
  • 1/2 red onion - thin sliced
  • 12 Portabella mushrooms, halved and sliced
  • 1 pound Premio Italian Sausage , sliced to your liking
  • 2 packages fresh spinach
  • 7 ounces roasted red peppers, drained from jar and sliced
  • 16 ounces Philadelphia Cream Cheese
  • 8 ounces chicken stock
  • 4 ounces smoked Gouda, shredded
  • 1 package pasta of your choice
10 mins
20 mins
  • Heat 6 tbsp of olive oil in a large non-stick skillet on high temperature stove top. Add garlic, and onions to pan, saute for about 1 minute.
  • Lower stove to med-high, and add Italian sausage and chicken broth. Saute for approximately 10 minutes.
  • Add Mushrooms to mixture. Saute for an additional 10-15 minutes or until all pinkness has disappeared from the meat.
  • Add spinach and roasted red peppers; cook for an additional 4-5 minutes.
  • Stir in cream cheese and Gouda. Serve over pasta.
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