Rotini with Turkey Sausage, Mushrooms, and Peas
Prep time
Cook time
Total time
Rotini with Turkey Sausage, Mushrooms, and Peas is whole wheat pasta tossed with turkey sausage, cremini mushrooms, peas, and olive oil. Top with grated or shaved parmesan!
Serves: 10-12 servings
  • (1) 13 ounce box whole wheat rotini pasta
  • (1) lb. sweet Italian turkey sausage, casings removed (such as Jennie-O or Diestel)
  • 16 ounces cremini mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen green peas (thaw the peas slightly if frozen)
  • ⅓ cup of the pasta cooking water
  • ¼ cup, plus 2 tablespoons extra virgin olive oil
  • grated or shaved parmesan cheese, for garnish
  1. Prepare pasta according to package directions, reserving ⅓ cup of the cooking water.
  2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the turkey sausage, and break up into small pieces with a wooden spoon. Cook 3-5 minutes or until golden brown. Remove from pan with a slotted spoon and place in a bowl. Set aside. Drain the grease.
  3. In the same pan, heat the remaining tablespoon of olive oil. Add the mushrooms and cook about 5 minutes. Add the garlic and the peas and cook together 3 minutes longer. Add the turkey sausage to the pan and cook over low heat. Add the cooked pasta, pasta water, and ¼ cup of the olive oil and stir until combined. Add more olive oil if the pasta seems dry. Serve the pasta with the parmesan cheese.
You can use your favorite pasta in place of the rotini!

If the pasta leftovers are a bit dry, simply add a bit more olive oil.

Adapted from Giada Di Laurentiis' Farfalle with Turkey Sausage, Peas, and Mushrooms
Recipe by Flavor the Moments at