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Creamy Veggie and Italian Sausage Pasta

Bring Italy to the table with this weeknight meal. Italian sausage, mushrooms, canned artichokes and frozen spinach cook together with jarred marinara for dinner so delicious you’ll feel like you’re in an Italian restaurant!
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Cuisine: Italian
Course: Dinner
Cook Time: 45 minutes
Servings: 4


  • 8 oz. whole wheat short noodle pasta
  • 1 Tbsp. olive oil
  • ½ yellow onion (diced)
  • 4 oz. mushrooms (chopped)
  • ½ tsp. sea salt
  • 1 lb. Italian sausage (pork or turkey)
  • 3 garlic cloves (minced)
  • ½ cup canned artichoke hearts (drained, rinsed and chopped)
  • 2 cups jarred marinara sauce (no sugar added)
  • ½ cup light coconut milk or 2% milk
  • ¼ cup Parmesan cheese (grated)
  • 8 oz. frozen spinach
  • ½ cup reserved pasta water


  • To thaw frozen spinach: Place colander in the sink and add the frozen spinach. Use a spatula to spread it out. Let it sit for a few minutes as you prepare other ingredients.
  • Boil the pasta noodles per package instructions. Reserve ¼ to ½ cup of pasta water and set aside.
  • Heat a large sauté pan over medium heat. Add olive oil.
  • Once olive oil is hot, add onions and mushrooms with ½ tsp. salt. Stir and cook until veggies are softened, about 4 minutes.
  • Add Italian sausage to the pan, and sauté until cooked through, about 7-8 minutes. Stir in minced garlic and artichokes and sauté until garlic is fragrant, about 30 seconds.
  • Add in marinara sauce, coconut milk and Parmesan cheese. Stir until mixed and continue cooking for 2 more minutes.
  • While sauce and noodles are cooking, use the back of the spatula to press as much remaining moisture from the spinach as you can. Add spinach to the pasta sauce and continue cooking until the spinach is warm.
  • Add pasta water until desired texture of sauce is reached.
  • Add cooked pasta to the sauce and stir until combined. Enjoy!


  • If you have extra marinara sauce, you can freeze it. Place it in a freezer-safe plastic bag and label it. Use within one month.
  • You can sub chopped carrots for the mushrooms — make sure to chop them small so that they cook down with the onion.
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