This Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms is big on Italian flavor and makes a delicious meal prep lunch or easy weeknight meal!
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Over the past couple of weeks, I’ve been trying to use up our leftover holiday ingredients. I’m finally at the point where I can start restocking the house with healthier choices. But just because I’m trying to eat more wholesome meals, that doesn’t mean I’m ditching the pasta. No way!
Thankfully, there are a ton of pasta varieties that are low-carb, made with plant-based ingredients, and are totally nutritious! I even like to opt for some good ol’ zoodles every once in a while! But today I’m talking about pasta. Delightfully filling, so comforting, and completely versatile pasta!
More often than not, I add a box of Banza chickpea pasta to my Hungryroot boxes. Not only are Banza pastas gluten-free, but they’re loaded with protein! Plus, Banza pasta doesn’t seem to have a weird texture like some other healthier pasta brands. The noodles hold up well and keep their shape after cooking them and work in just about any pasta dish you can think of!
Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms
I wanted to make a meal prep pasta dish that would be easy to reheat, but also full of bold flavors that I wouldn’t get bored eating day-after-day. So I cooked a box of Banza rotini, added in veggies like broccoli and mushrooms, some crumbled sweet Italian sausage, and loaded up on flavor with garlic, onion, sun-dried tomatoes, lemon juice, Italian seasoning, and Parmesan cheese.
I had half a package of Hatfield sweet Italian sausage crumbles to use up, so I added it to a skillet. I cooked the sausage until it was nice and brown. Then, I removed it from the pan and wiped out the skillet.
Next, I drizzled in about a tablespoon of olive oil and added in my garlic and onion, cooking just until the onion started to soften. Then, I added the broccoli and mushrooms, cooking them just until the mushrooms softened and the broccoli turned a bright, vibrant shade of green.
After all the veggies were just about done, I added the sausage back into the skillet and mixed it all up.
There’s a ton of flavor going on in this dish already thanks to the sausage, garlic, and onion. But I wanted to amp it up and added a teaspoon of Italian seasoning.
I cooked a box of Banza rotini before starting this dish and reserved about a cup of the pasta water. After adding the sausage and Italian seasoning, I mixed in the pasta.
I didn’t really want the sun-dried tomatoes to cook. I just wanted to warm them up, so I added them last.
You know that pasta water I reserved? That’s going to help the pasta stay “saucy.” Pour the pasta water into the skillet.
To brighten up the flavor of this dish, I juiced a lemon and added it to the skillet. Lemon just goes so well with garlic, onion, and all of the other flavors happening in this dish.
I finished off this dish by stirring in some grated Parmesan, seasoning it with salt and pepper, and adding just a pinch of crushed red pepper. And just before serving it, I added more grated Parmesan on top because more cheese, more better!
- 1 - 8 oz. box Banza rotini, cooked until al dente
- 1 cup pasta water
- 8 oz. crumbled sweet Italian sausage
- 1 tbsp. olive oil, plus more as needed
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 2-3 cups broccoli florets, roughly chopped
- 1 1/2 cups baby bella mushrooms, sliced
- 1/2 cup sun-dried tomatoes, cut into strips
- 1 tsp. Italian seasoning
- 1 lemon, juiced
- 1/4 grated Parmesan, plus more for topping
- Salt and pepper, to taste
- Optional: crushed red pepper flakes
- Cook the Banza rotini according to package just until it's al dente. Reserve 1 cup of the pasta water and set aside.
- Add the crumbled sausage to a large skillet and cook over medium heat. Break apart larger pieces as the sausage cooks. Once the sausage is cooked through, drain and set aside.
- Wipe out the skillet and add a tablespoon of olive oil. Add the garlic and onion, cooking over medium heat just until the garlic is fragrant and the onion has softened, about 2 minutes.
- Add the broccoli and mushrooms to the pan, cooking 4-5 minutes, or until the mushrooms have softened and the broccoli becomes a vibrant green color.
- Add the sausage back into the skillet and mix.
- Stir in the Italian seasoning and add the cooked pasta into the skillet. Mix in the sun-dried tomatoes.
- Pour the reserved pasta water into the pan, as well as the juice of 1 lemon and the grated Parmesan cheese.
- Season with salt and pepper and serve with crushed red pepper, if desired, and another sprinkle of grated Parmesan cheese on top.
This pasta recipe definitely isn’t short on flavor! It’s bold, it’s colorful, and it makes for an easy meal prep lunch or a deliciously satisfying dinner! Serve it with a side of garlic bread or a nice green salad.
Did you make this Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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