This creamy sausage and mushroom pasta combines chicken sausage, mushrooms, shallots, light alfredo sauce, and Carba-Nada fettuccine in one pan to make a high protein pasta option in about 25 minutes. Every serving is packed with filling fiber and 22 grams of protein with only 280 calories. Who says you can’t eat pasta and get jacked at the same time?
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How to Make Creamy Sausage and Mushroom Pasta with Carba-Nada Fettuccine
This is an easy one, but I’ll cover a few ingredient substitutions and take you through a visual recipe walkthrough below. If you’ve cooked with Carba-Nada and are a one-pan pasta pro, you can probably skip on down to the recipe card.
Brown sliced chicken sausages and mushroom in a large skillet.
I used the same Trader Joe’s Garlic Herb chicken sausages I used for my 5-ingredient chicken sausage pasta and sausage cauliflower gnocchi recipes. If you’re comparing nutrition facts at your local grocery, each one of these sausages has 17 grams of protein and 7 grams of fat. You can probably find leaner turkey sausage options as well.
Transfer the sausage and mushroom to a plate and sauté shallots in olive oil for 5 minutes before adding garlic and cooking for another 30-60 seconds.
Shallots break down a bit faster than onions. So if you’re using something like a sweet onion instead of shallots, you’ll want to extend the cook time by a few minutes before adding water in the next step.
If you’re using a not-so-non-stick pan, you could deglaze the pan after this step with a little cooking wine (or just the water in the next step).
Add 4 oz of Carba-Nada pasta and 2 cups of water.
If you’re unfamiliar with Carba-Nada, it’s a higher protein and fiber pasta option with 15 grams of protein and 7 grams of fiber per 2 oz. You can buy it directly from Al Dente Pasta Company or in a 6-pack on Amazon. If you’re using a different pasta, the cook time may slightly vary.
Also, as a general tip for making one-pan pastas, you’ll need enough liquid to cover the pasta but not much more. Start slow and if the pasta needs to be cooked longer, add some liquid and continue cooking.
Cook until nearly all the water has evaporated, about 5-6 minutes.
You’ll be adding sauce and all the absorbent mushrooms back to the pan in subsequent steps, so don’t worry about the perfect amount of water remaining. If you encounter the worst case scenario of leaving too much water in the pan, you can add some grated parmesan or extra sauce to thicken things up a bit.
Reduce to a low heat and add a cup of alfredo sauce. Add the sausage and mushroom back to the skillet and toss everything together.
The recipe calls for the same light alfredo sauce I used to make my cajun sausage pasta bake and breakfast mac and cheese recipes, but word on the street is that there’s a shortage. If you have trouble finding light alfredo and don’t want to order online, just use the real thing. You’ll only need a cup, so the extra calories won’t completely break the bank.
Feel free to add some extra parmesan at this step, as well as some freshly chopped parsley. This is a minimal recipe so I would also salt and pepper to taste before serving.
Serve your finished sausage and mushroom pasta with more fresh parsley, grated parmesan, and black pepper. Enjoy!
If you have a recipe question I didn’t cover, drop a comment at the bottom of this post. Also, I always appreciate recipe reviews if you try this pasta and love it. And be sure to let me know what you think about the Carba-Nada pasta if this is your first introduction!
- 2 Chicken Sausages, sliced into rounds
- 8 oz Sliced Cremini or White Mushrooms
- 1 Tbsp (16g) Olive Oil
- 2 large (150g) Shallots, finely diced
- 4-5 cloves Garlic, minced
- 2 C Water
- 4 oz Carba-Nada Fettuccine
- 1 C Light Alfredo Sauce
- 1/4 C Grated Parmesan or Pecorino Romano
- Salt and Pepper, to taste
- 1 Tbsp Chopped Parsley
- Add the sausages and mushrooms to a large skillet over medium heat. Cook until the sausages have browned on both sides, about 6-7 minutes, stirring occasionally. Transfer the sausages and mushrooms to a plate and set aside.
- In the same skillet, heat the olive oil before adding the shallots. Cook until soft, about 5- 6 minutes, before adding the garlic. Cook for 30-60 seconds longer until fragrant. Gently season with salt and pepper.
- Add the dry pasta to the skillet, followed by the water. Cook until nearly all the water has evaporated and the pasta is tender, about 5 minutes.
- Reduce to a low heat and add the alfredo sauce, cooked sausages and mushrooms, and a pinch of parsley and parmesan. Salt and pepper to taste.
- Garnish pasta with the remaining parmesan, parsley, and black pepper.
Nutrition Information:Yield: 4 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 280Total Fat: 11gCarbohydrates: 24gProtein: 22g