Pastas & noodles , Main dishes , Sausages

Creamy pasta with sausage, spaghetti squash and spinach

Name: Creamy pasta with sausage, spaghetti squash and spinach
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1/2 spaghetti squash, seeds removed; Olive oil; 454 g casarecce pasta by Stefano Faita; 1/2 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 650 g bacon and cheese sausage meat; 142 g baby spinach; 237 ml of 15% country-style cream; 1/4 cup milk; 2 cups grated pecorino romano cheese; Salt and pepper from the mill

Preparation 20 min
Cooking 1 h 30 min
Servings 6
Freezing Absolument

Another pasta recipe, because I LOVE PASTA. Nothing is more comforting than this creamy pasta with sausage, spaghetti squash and spinach. I like to encourage local businesses so I used casarecces pasta by Stefano Faita!

Cook mode

Add to favorites

Ads

Ingredients

1/2 spaghetti squash, seeds removed
Olive oil
454 g casarecce pasta by Stefano Faita
1/2 yellow onion, finely chopped
3 garlic cloves, finely chopped
650 g bacon and cheese sausage meat
142 g baby spinach
237 ml of 15% country-style cream
1/4 cup milk
2 cups grated pecorino romano cheese
Salt and pepper from the mill

Preparation

Preheat the oven to 425°F.
On a baking sheet, place the spaghetti squash flesh side up, drizzle with olive oil then season generously with salt and pepper. Put in the oven and cook for 1 hour. Leave to cool for 10 minutes, remove the flesh and set aside.
In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander, drain and set aside.
In the same saucepan over medium heat, add the onion and garlic then drizzle with olive oil. Cook 3 to 4 minutes, stirring.
Add sausage meat and cook 7 to 8 minutes, stirring. Break into small pieces. Drain the fat if there is too much.
Add spinach and spaghetti squash flesh and cook stirring for 2 minutes.
Add cream, milk, cheese and pasta then season with salt and pepper. Cook 3 to 4 minutes, stirring to melt the cheese! Add a little milk if the texture is too thick.

Ads

To help you make this recipe

Our sommeliers suggest

Pascal Bouchard Bourgogne Chardonnay 2020

Bourgogne, France

Produced by Pascal Bouchard, this Burgundy is characterized by notes of honey, butter, oak, green apple and lemon. Long in the mouth, with a creamy texture, it will be impeccable with the cream dishes like this. See the product

Voyageur des Brumes, 5.2%

Dieu du Ciel!

Redhead of British inspiration, this beer will offer you aromas of caramel, grilled cereals, and slightly herbaceous. The notes of toast and roasted nuts of beer will support the complementary flavors of the squash and spinach. The aromas of cooked sugar will like to support the fat of the sausage and the creamy sauce, which, united, will coat your palace. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!