Honey Garlic Sausage and Spinach Alfredo

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This creamy Honey Garlic Sausage and Spinach Alfredo is so flavorful, easy to make, and such a comfort food. It has plenty of tasty garlic, mushrooms, and spinach. These are added to a creamy, rich, homemade alfredo sauce which includes cream cheese, parmesan, butter, and garlic. Incorporate this delicious sauce with the pasta of your choice. I have used bowties, rotini, mini shells, and spaghetti with this creamy garlic alfredo. Using honey garlic sausage enhances the garlic flavor and is an extra tasty combination! I have also used Italian sausage or chicken with equally popular and positive results.

Now that Summer is truly here in the "Great White North", it has really been too hot to bake. So, for the 2 months of summer we get here in Canada, I love a fast, simple, supper in a saucepan! I just turn my fan on high, cook up the sausage, then the pasta, and finally the sauce, in a cool 30 minutes. Toss a salad together and you have an amazingly appetizing meal fit for royalty. My family is more precious than any royalty so I prepare this Honey Garlic Sausage and Spinach Alfredo often in the summer months (like this and with variations).

Alfredo is a sauce for pasta which includes butter, heavy cream, garlic, and parmesan. The sauce for this recipe, even though I call it alfredo, is technically not an exact replica of Alfredo sauce. Alfredo sauce uses heavy cream and lots of parmesan. For this recipe, I use half and half, cream cheese, and lots of parmesan.

Background of This Recipe

This recipe for Honey Garlic Sausage and Spinach Alfredo is a variation of a pasta recipe that my youngest daughter makes. I just fashioned her recipe to be a little healthier by adding the spinach and mushrooms. I also use a lighter cream which cuts the calories down a bit, (but not much). Since there is cream cheese in the sauce, this recipe still has a very creamy texture, and a rich, delicious flavor.

Ingredients for Honey Garlic Sausage and Spinach Alfredo

• Butter, I always use salted but unsalted would also be fine.
• Garlic cloves, chopped, can use more or less depending on what you prefer. I love the garlic flavor so I use at least 4 cloves.
• Mushrooms, thinly sliced and only added at the very end so that they are only slightly cooked.
• Spinach, I buy the prewashed baby spinach to make this easier. This is also added at the very end to keep the leaves from getting soggy. I prefer the spinach to be barely cooked, if at all.
• Flour, just to thicken the alfredo a bit.
• Cream cheese, this is what will add that extraordinary creaminess to the pasta sauce.
• Half n Half, instead of heavy cream but if you prefer an even richer alfredo, just use heavy cream.
• Parmesan, I always have the grated on hand, but if I have fresh parmesan petals, they are extra cheesy.
• Salt and pepper just to taste.
• Rotini pasta, or any other pasta of your choice.
• Honey garlic sausage, cooked and sliced.

How to Make

1. Cook the pasta until al dente, then set aside. You may want to drizzle a little olive oil over the cooked pasta and toss it a bit to keep the noodles from sticking together.

2. In a large saucepan over medium heat, cook the sausages until well done, turning often.

3. Remove the sausages to a cutting board and slice, then set aside.

4. In the same saucepan, melt the butter, then add the garlic.

5. Cook the garlic for just a short time, then add the flour and stir.

6. Add the cream cheese and stir to melt. The cream cheese will not melt completely until you add the cream.

7. Once the cream cheese has begun to melt, slowly add the cream, stirring constantly until the cream cheese has melted and it has begun to thicken.

8. Add the parmesan cheese and stir.

9. Add the pasta and stir to coat.

10. Add the sausage and incorporate.

11. Add the spinach and the mushrooms. Stir together and serve.

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