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Solomon’s Mushroom-Sausage Penne Pasta

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Solomon's Mushroom-Sausage Penne Pasta

Solomon's Mushroom-Sausage Penne Pasta

Jessica Braider
This recipe is a great one to get your kids help with. With a little supervision on you part, even elementary-aged kids can prepare this meal for the whole family.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings


  • 16 oz. whole wheat or regular penne pasta (use wheat/gluten-free, if needed)
  • 1 Tbsp. extra virgin olive oil
  • 2 cloves garlic minced, about 1 tsp.
  • 8 oz. fresh sliced cremini or white button mushrooms
  • 12 - 16 oz. pre-cooked turkey or vegetarian sausage (use wheat/gluten-free, if needed), halved lengthwise and sliced into semi-circles
  • 26 oz. tomato and basil pasta sauce
  • 1 cup frozen peas thawed slightly
  • 1/4 cup shredded or grated Parmesan cheese or to taste


  • In a large stockpot, cook the pasta according to package directions, and drain it.
  • Meanwhile, in a large heavy skillet, heat the oil over medium heat and add the garlic. When it starts to get fragrant and brown (30 seconds - 1 minute), add the mushrooms and sausage and cook, stirring occasionally, for about 10 minutes until the mushrooms have shrunk and the sausage is slightly browned.
  • Add the pasta sauce and peas to the skillet and bring it to a boil. Reduce the heat and let it simmer for 1 – 2 minutes.
  • In a large metal bowl or in the stockpot that you used to cook the pasta, combine the sauce with the drained pasta. Serve it immediately topped with Parmesan cheese or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Omit the oil. Place all ingredients except the pasta and cheese in the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. Serve it over the cooked pasta and topped with the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, peel the garlic, slice the mushrooms if necessary, halve and slice the sausage and refrigerate, thaw the peas, prepare and refrigerate the sauce, shred or grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use spicy sausage and add 1/8 – 1/4 tsp. crushed red pepper flakes to the skillet with the mushrooms and sausage.
Tip: Having kids strengthen burgeoning cooking skills with easier “mix and combine” recipes like this one boosts their competence and confidence in the kitchen.
Nutritional Information Per Serving (% based upon daily values): Calories 380, Total Fat: 10g, 15%; Saturated Fat: 3g, 13%; Cholesterol: 45mg, 15%; Sodium: 640mg, 27%; Total Carbohydrate: 54g, 18%; Dietary Fiber: 4g, 16%; Sugar: 8g; Protein: 20g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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