Sausage Mushroom Alfredo Recipes

ITALIAN SAUSAGE & ALFREDO PASTA BAKE

Steps:

• Preheat oven to 375°F. Spray a 9x13-inch baking pan with cooking spray and set aside.
• Cook pasta according to package directions and drain.
• Meanwhile, in a skillet, brown and crumble the sausage over medium-high heat until no longer pink. Drain. Set the sausage aside.
• In the same skillet, melt the butter. Saute the red onion and bell pepper for 2-3 minutes. Add the mushrooms and continue to saute for an additional 2-3 minutes.
• In a large bowl (or the same pan the pasta was cooked in), combine the pasta, sausage, veggies and Alfredo sauce. Mix well. Spread evenly into the prepared 9x13-inch pan. Top with Mozzarella cheese.
• Bake 20-30 minutes, or until the cheese is melted and the mixture is heated through. Serve immediately.

SAUSAGE MUSHROOM ALFREDO

Steps:

• Alfredo sauce cooks fairly quickly, so begin your pasta first.
• Defrost sausages is microwave. Mash them with a fork until broken into little chunks.
• Melt butter in large pot. Add sausage pieces and sliced mushrooms over medium high heat for 5 minutes.
• Add heavy cream and spices and reduce heat a bit. Stir frequently until cream thickens (about 8-10 minutes).
• Remove from heat and add Parmesan. Stir thoroughly. Serve over cooked pasta.

SAUSAGE MUSHROOM ALFREDO PASTA WITH STRAWBERRY LEMON SUPREME

Steps:

• Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
• Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). 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, or until no pink remains. Meanwhile, cook pasta following package instructions.
• Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan, then add mushrooms and leeks; cook and stir 3-4 minutes or until tender.
• Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
• Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.
• Nutritional Information: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%.
• Strawberry Lemon Supreme:.
• Set whipped topping out to thaw. Slice strawberries.
• Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices.
• Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
• Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight) until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.).
• Nutritional Information: CALORIES (per 1/9 recipe) 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%.

SAUSAGE ALFREDO PASTA

Steps:

• Cook pasta according to package directions. Drain and return to pot.
• Meanwhile, in a large skillet, brown sausage over medium heat and drain fat from skillet. Turn heat to low and add alfredo sauce. Heat through. Add alfredo mixture to drained, cooked pasta and mix well.

QUICK AND EASY MUSHROOM ALFREDO SAUCE

Steps:

• If you choose to add meat or vegetables to your sauce, cook them first in a skillet and season to taste.
• Add all ingredients to the same skillet and heat until combined, stirring frequently.
• Serve over your choice of pasta and enjoy!