One Pot Farfalle Pasta with Sausage, Mushrooms and Peas is an easy, 30 minute one pot pasta recipe that the whole family will love!

Farfalle pasta on white plate with a fork and parmesan cheese

Last week was a busy week!  I was in the Carmel Valley for a couple of amazing days (maybe you caught it on my Instagram stories??), and then when I returned my son had a two-day water polo tournament in the Sacramento area.

His game on Saturday began at 7AM, which meant getting up at 4AM to make the drive up there.  That is an ungodly time to get up on a weekend day (let alone any day), but at least I didn’t have to get into the pool. 🙂

The truth is, I would get up at the crack of dawn every day to watch my boys play sports, and I dread the day when these days are over.

Until then, I live for meals like this One Pot Farfalle Pasta with Sausage, Mushrooms and Peas on busy nights.  It takes only 7 ingredients, 30 minutes and boom!  Dinner is served.

Farfalle pasta in skillet

This farfalle pasta recipe was inspired by Giada De Laurentiis’ dish Farfalle with Turkey Sausage, Peas and Mushrooms, which I watched her prepare on her Food Network show Every Day Italian many years ago.

I’d just become a stay-at-home mom after giving birth to my oldest son, so I was always on the look out for quick meals.  I loved that her dish didn’t require a sauce — just olive oil — and there were only a few ingredients.

I made Giada’s dish countless times, and over the years I made it my own by making it one pot pasta recipe.

Farfalle pasta ingredients

As I mentioned, this dish only requires 7 simple ingredients!

The sausage is what gives this dish most of the flavor, so using the best quality sausage is key.  I love using Diestel Turkey Italian Sausage because it’s nice and lean and doesn’t skimp on flavor!

I used cremini mushrooms because they have a hearty, meaty flavor, and you can use fresh or frozen peas.

Farfalle pasta in skillet with wooden spoon scooping it up

Giada’s recipe included a fair amount of olive oil because that was the “sauce”.  By making this a one pot pasta recipe, I’ve eliminated all of the olive oil except for 2 tablespoons.

If you’ve made one pot pasta recipes before, you know that the starch from the pasta creates a creamy “sauce” all on it’s own, which eliminates the need for excess fat.

I tossed some fresh basil into my One Pot Farfalle Pasta with Sausage, Mushrooms and Peas and it really took it over the top.  The basil compliments all of the ingredients so well and adds a freshness that I love.

Finish the pasta off with a hefty dose of freshly grated parmesan and you’ve got yourself the ultimate family-friendly dinner.

Close up of farfalle pasta on white plate with a fork

Recipe Tips/Substitutions

  • I used whole wheat farfalle in this recipe for added fiber, but feel free to substitute with your favorite pasta.
  • I recommend using turkey sausage as it’s nice and lean and still has wonderful flavor, but any type may be used.
  • Go ahead and use whatever veggies you have on hand, just bear in mind that vegetable cooking times vary.
  • You can substitute the basil with your favorite fresh herbs or use 1 teaspoon dried herbs.

Overhead shot of farfalle pasta on a plate with fork and linen

Yield: 6 servings

One Pot Farfalle Pasta with Sausage, Mushrooms and Peas

Farfalle pasta on white plate with a fork

One Pot Farfalle Pasta with Sausage, Mushrooms and Peas is an easy, 30 minute one pot pasta recipe that the whole family will love!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 1 lb. Italian turkey sausage (I used Diestel brand)
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 3 1/2 cups water
  • 8 ounces whole wheat farfalle pasta
  • 1 cup fresh or frozen peas (thaw slightly if frozen)
  • 1/4 cup freshly grated parmesan, plus more for serving
  • 1/4 cup chopped fresh basil*

Instructions

  1. Heat 1 tablespoon olive oil in a large sauté pan over medium heat.  Add the turkey sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.
  2. Add the remaining 1 tablespoon of olive oil and add the mushrooms.  Cook for another 4-5 minutes until the mushrooms have browned and their liquid has evaporated.
  3. Add the water and scrape up the brown bits from the bottom of the pan.  Add the farfalle and a pinch of salt and stir to combine.  Bring to a boil, then reduce the heat to medium low and cook for 11-15 minutes or until the pasta is tender and most of the water is absorbed, stirring occasionally. Add the peas during the last 4-5 minutes of cooking time.
  4. When the pasta is done, remove from heat and stir in the parmesan cheese and fresh basil.  Adjust the seasoning as necessary and serve with additional parmesan cheese if desired.
  5. Serve and enjoy!

Notes

  • I used whole wheat farfalle in this recipe for added fiber, but feel free to substitute with your favorite pasta.
  • I recommend using turkey sausage as it's nice and lean and still has wonderful flavor, but any type may be used.
  • Go ahead and use whatever veggies you have on hand, just bear in mind that vegetable cooking times vary.
  • You can substitute the basil with your favorite fresh herbs or use 1 teaspoon dried herbs.

Nutrition Information:

Yield:

6

Serving Size:

1/6th

Amount Per Serving: Calories: 335Total Fat: 11gSaturated Fat: 1gCholesterol: 53mgSodium: 625mgCarbohydrates: 36gFiber: 6gSugar: 5gProtein: 96g

Sharing is caring!