This One Pot Creamy Garlic Pasta recipe is the king of homemade pasta dishes! Sausage, thyme, spinach and garlic make this pasta meal a recipe you will go back to time again! Can be used for meal prep and batch cooked for tasty leftovers!
So the last few recipes I’ve posted have been pretty straight forward, and there’s a reason for that – we have been without a dishwasher since just before Christmas! The kitchen in our rented condo has very little workspace, so things pile up really quickly! I haven’t bought you a main meal for a few weeks, and I’ve been working this one pot meal up for a little while – minimal washing up for me and a tasty and easy weeknight meal for you. I think that’s fair! The good news is, is that our dishwasher got replaced this week – HOORAH!
What is one pot pasta?
This one pot creamy garlic pasta is a complete meal, all made in one pot. Sausage, onion, garlic and mushrooms are first sautéed, then, uncooked pasta is then added to the same pot with stock to cook. Traditional Italian cooking, this is not, but, it’s a hassle free and easy weeknight meal that is packed full of flavor.
How to make One Pot Creamy Garlic Pasta
There’s just a few simple steps to make this super delicious weeknight meal, so get to it!
First off, add the sausage, onions, garlic and mushroom to a dutch oven or large saucepan, and sauté until the onions have softened – don’t worry if the sausage is not cooked through. Then add the uncooked spaghetti and top with fresh thyme leaves
Then pour over the stock and half and half and put the pot on to boil. Simply stir a few times until the pasta has cooked to your liking.
Once the pasta has cooked, stir in the cream cheese and spinach and serve! EASY PEASY!
What pasta should I use for one pot pasta?
For this dish, I went with linguine (or fat spaghetti as we like to call it!!) but any pasta will work. If all you have is penne, then use that! Just make sure that the pasta is covered by the liquid so that it cooks.
Vegetarian one pot pasta and other variations
You can easily make this dish vegetarian by leaving out the sausage – trust me, it will still be delicious! If you have a mix of meat eaters and vegetarians in your family, you can simply cook the sausage separately and add to individual plates to serve.
Shrimp would work well as a protein in this dish, I would add at the end, when you add the cheese in so you don’t over cook them. Chicken would also work, just do a straight replace with the sausage.
One pot cheesy pasta with sausage
This dish went down a storm with Mr Slow The Cook Down. It’s creamy, indulgent and if you are a garlic fan you will love this! The fresh thyme gives an earthy and fragrant depth to the dish and every bite is just…..well….lush! Easy to make, delicious to eat and zero mess, you’ve got to add this to your weekly meal plan and let me know how much you enjoyed it!!
Be sure to check out these other easy homemade pasta recipes
Penne with Creamy Gorgonzola Sauce by Inside The Rustic Kitchen
Chicken Pasta with Bacon, Spinach and Tomatoes in Garlic Cream Sauce by Julia’s Album
This One Pot Creamy Garlic Pasta recipe is the king of homemade pasta dishes! Sausage, thyme, spinach and garlic make this pasta meal a recipe you will go back to time again!
- 2 onions
- 6 garlic cloves
- 8 ounces mushrooms (230g)
- 4 uncooked sausages
- juice of 1 lemon
- 16 ounces uncooked linguini (or whatever pasta you have to hand) (450g)
- 3 tbsp fresh thyme leaves
- 3 cups chicken or vegetable stock (700ml)
- 1 cup half and half (single cream) (240ml)
- 8 ounces soft cheese like Philadelphia (I used light) (230g)
- 3.5 ounces fresh spinach leaves (100g)
- salt and pepper to taste
Put your pot on a high medium heat. While you are waiting for it to warm up, chop uncooked sausages in 1 inch pieces, finely chop onions and garlic, and slice the mushrooms.
Once the pot has heated up, add the sausages, onion, garlic and lemon juice and cook for a few minutes until the sausages start to colour. Add the mushrooms along with a few generous pinches of salt and pepper.
One the onions have softened and the mushrooms have coloured, add in the dried pasta and fresh thyme leaves. Pour over the stock and half and half and bring to the boil.
Cook for around 10-15 minutes, until the pasta is al dente, and stir every now and then to distribute the pasta and the rest of the ingredients.
Turn the heat to medium low and stir in the soft cheese, along with some salt and pepper. Add the spinach a handful of time in mix in. Once all of the cheese is mixed in and the spinach has wilted, serve!
The leftovers are amazing! Simply warm up in a pot or put in the microwave for a couple of minutes to reheat.
Calories are an approximation based on one serving