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Sausage Asparagus Quinoa Pasta
Sausage Asparagus Quinoa Pasta is a quick-to-make combination of quinoa pasta with Italian sausage, asparagus, and parmesan cheese. It is very filling and satisfying dinner dish.
Course Main Course
Cuisine Italian
Keyword dinner, gluten-free, lunch, one-pan
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 4 people
Calories 588 kcal
In a large skillet , cook the hot Italian sausage over medium heat until browned. It will take about 10-15 minutes. Then, transfer the sausages to a plate.
When cool enough to handle, cut into 1/4-inch thick slices and set aside.
Bring a large pot of lightly salted water to a boil. Cook quinoa fusilli at a boil until tender yet firm, about 8 minutes; drain.
Heat olive oil in the same skillet you use to cook the sausage over medium heat;
Add asparagus and sauté stir until they start to soften, 4 minutes or so.
Add onions and stir until they are gold browned.
Add garlic and cook until fragrant.
Add reserved quinoa fusilli and Italian sausage and stir well for 1 minute.
Add salt and pepper to taste.
If necessary, adjust seasoning and add more olive oil to add more flavor.
Garnish with parmesan and chopped parsley.
Feel free to swap the sausage with your favourite if you prefer a more mild one.
I use quinoa fusilli but you can use a different pasta.
Make sure to remove the woody ends of the asparagus before cooking.
To store: Store the leftover sausage asparagus pasta in an airtight container in the fridge for up to 4 days.
To reheat: You can easily reheat everything in the microwave.
To freeze: Once cooled completely, transfer the dish to an airtight freezer-safe container and freeze for up to 2 months.
Serving: 1 /4 | Calories: 588 kcal | Carbohydrates: 34 g | Protein: 31 g | Fat: 37 g | Saturated Fat: 14 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 17 g | Cholesterol: 71 mg | Sodium: 1662 mg | Potassium: 522 mg | Fiber: 3 g | Sugar: 3 g