This creamy sausage and mushroom pasta dish is a comforting meal that combines rich flavors and hearty ingredients for a satisfying dinner. With Italian sausage and tender mushrooms, it’s the kind of comfort food that hits just right after a long day.

This creamy sausage and mushroom pasta addresses challenges of blandness and texture often found in quick weeknight meals.

I often find myself juggling family schedules and meal prep, so having a go-to recipe like this is a lifesaver. It tackles the common challenge of quick weeknight meals, saving me from the stress of figuring out what to cook last minute. Plus, the aroma of garlic and onions sizzling in the pan has a way of making everything feel better.

This dish works beautifully, requiring minimal prep time and about 40 minutes of cooking. Pulling it all together offers that creamy richness without being overwhelming, and every bite feels like a warm hug. If you need another easy pasta recipe, how about trying my Creamy Chicken Sausage Orzo?

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Rich Flavor Profile , This creamy sausage and mushroom pasta showcases a beautiful blend of savory sausage and earthiness from baby bella mushrooms, providing a comforting taste that’s satisfying and hearty.
A Creamy Texture , The heavy cream and buttery sauce create a smooth, luscious consistency, making each mouthful of pasta an indulgent experience without feeling overly heavy.
Quick Weeknight Meal , With just 50 minutes from prep to table, this dish is tailored for busy evenings when you want something special without spending hours cooking.
Make-Ahead Convenience , Leftovers store well in the fridge, thickening the sauce and allowing the flavors to meld even further, perfect for easy reheating the next day!

Creamy Sausage and Mushroom Pasta Dish

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Author: Charlene
Prep Time: 60 minutes
Cool Time: See notes
Cook Time: 25 minutes
Total Time: 9 hours
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Lion’s mane ‘crab’ cakes – crispy vegetarian fried cakes made with shredded lion’s mane mushrooms and Old Bay seasoning. Serve with dill-garlic aioli.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Flip cakes at 2-3 minute intervals to avoid uneven browning.
Pair with a fresh arugula salad or a quinoa side dish.
Serve alongside tangy coleslaw for added crunch.
Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Pasta: Choose a good-quality pasta, like fettuccine or tagliatelle, for a nice, chewy texture. Fresh pasta absorbs the sauce beautifully and elevates the dish.
Italian sausage: Go for sweet or spicy Italian sausage based on your preference. The seasoning in the sausage adds a deep flavor that’s hard to beat. If you want a lighter version, turkey sausage works well too!
Mushrooms: Use cremini or shiitake mushrooms for robust flavor. Make sure they’re firm and dry. Fresh mushrooms elevate the sauce’s umami taste. If needed, canned mushrooms can be a quick substitute.
Heavy cream: Full-fat heavy cream is key to achieving that creamy, luxurious sauce. It balances the flavors and creates a rich texture. You can substitute with coconut cream for a dairy-free option, but check for flavor compatibility.
Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor that ties the dish together. Aged Parmesan offers even more depth. If you’re in a pinch, Pecorino Romano is a good alternative.
Garlic: Fresh garlic is a must for a fragrant kick! Peel and mince finely for better infusion into the sauce. Garlic powder can work in a pinch, but fresh has that unmistakable pungency.
Fresh herbs: Fresh basil or parsley adds brightness at the end. Look for vibrant green leaves. Dried herbs can substitute, but they won’t offer the same freshness.
Pasta: Choose a good-quality pasta, like fettuccine or tagliatelle, for a nice, chewy texture. Fresh pasta absorbs the sauce beautifully and elevates the dish.
Italian sausage: Go for sweet or spicy Italian sausage based on your preference. The seasoning in the sausage adds a deep flavor that’s hard to beat. If you want a lighter version, turkey sausage works well too!
Mushrooms: Use cremini or shiitake mushrooms for robust flavor. Make sure they’re firm and dry. Fresh mushrooms elevate the sauce’s umami taste. If needed, canned mushrooms can be a quick substitute.
Heavy cream: Full-fat heavy cream is key to achieving that creamy, luxurious sauce. It balances the flavors and creates a rich texture. You can substitute with coconut cream for a dairy-free option, but check for flavor compatibility.
Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor that ties the dish together. Aged Parmesan offers even more depth. If you’re in a pinch, Pecorino Romano is a good alternative.
Garlic: Fresh garlic is a must for a fragrant kick! Peel and mince finely for better infusion into the sauce. Garlic powder can work in a pinch, but fresh has that unmistakable pungency.
Fresh herbs: Fresh basil or parsley adds brightness at the end. Look for vibrant green leaves. Dried herbs can substitute, but they won’t offer the same freshness.

Recipe Tips

If your pasta isn’t tender by the 20-minute mark, check the doneness every 2 minutes to prevent overcooking and achieve the desired texture.
When the sauce appears too thin, let it simmer gently for an additional 5-10 minutes uncovered to allow for necessary thickening.
If the sausage isn’t browning, increase the heat after 5 minutes of cooking to achieve a deeper flavor and appealing texture.
For leftover pasta, store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet with a splash of broth.
If you prefer a lighter sauce, substitute half the heavy cream with additional beef broth, adding it gradually until you reach your desired consistency.

Serving Suggestions

Serve the creamy sausage and mushroom pasta with a side of steamed broccoli or garlic Parmesan roasted green beans. Add a refreshing spinach salad or a simple cucumber and tomato salad for contrast.

Use to make a pasta bake by layering the sausage and mushroom pasta with cheese in a baking dish. Add to stuffed bell peppers, along with diced vegetables and herbs for a hearty filling.

Top with grated Parmesan cheese or crushed red pepper flakes for a bit of heat. Consider finishing with a drizzle of olive oil or a sprinkle of fresh parsley for added flavor.

Recipe variations

You can use Italian sausage or swap for chicken sausage for a lighter flavor option in the creamy sausage and mushroom pasta recipe.
Add 1 teaspoon each of paprika and black pepper with 1 teaspoon salt to season the sauce, enhancing the overall depth without overpowering the flavors.
Either baby bella or cremini mushrooms work well here; choose fresh mushrooms and roughly chop about 1 pint for the sauté stage.
If cooking for more than 6 servings, double sausage to 4 pounds and pasta to 3 pounds, increasing broth and milk to 4 cups and 2 cups.

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How to Store?

To keep your creamy sausage and mushroom pasta dish fresh and delicious, follow these storage tips:

Room Temperature: Place in an airtight container and keep at room temperature up to 2 days without opening, away from heat or sunlight.

Refrigeration: Transfer to an airtight container and refrigerate at 4°C (39°F) up to 5 days. Reheat thoroughly before serving.

Freezing: Pack in a freezer-safe container or freezer bag and freeze at -18°C (0°F) up to 3 months. Thaw in the refrigerator overnight.

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