Sausage and Vegetable Pasta – Lexi’s Clean Kitchen

This gluten-free Sausage and Vegetable Pasta is one of those dinners I turn to again and again. It’s hearty, packed with vegetables, and comes together in about 30 minutes, making it perfect for busy weeknights or when you need to feed a crowd without much fuss.

Even better? Everything comes together in one pot, which means fewer dishes and a super streamlined cooking process.

Why You’ll Love This Sausage and Veggie Pasta

This is one of those simple recipes that feels special but requires very little effort.

The combination of flavorful chicken sausage, fresh spring vegetables, and pasta tossed with garlic and olive oil creates a dish that’s comforting and satisfying while still feeling fresh and light. Because everything cooks in one pot after the pasta is prepared, the process is easy and the cleanup is minimal.

This recipe is also incredibly versatile. You can swap vegetables depending on what you have in your fridge and seasonality, adjust the spice level with red pepper flakes, or add parmesan for a little extra creaminess and richness.

Whether you’re cooking for your family, hosting friends, or just looking for an easy weeknight dinner, this recipe is always a crowd-pleaser.

Ingredients and Notes

How to Make Sausage and Vegetable Pasta

This recipe comes together quickly and easily.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Drain and set aside.

2. Sauté the garlic and vegetables: In the same pot, heat olive oil over medium heat. Add the garlic and cook until fragrant. Stir in the broccoli and asparagus and cook until the vegetables are tender.

3. Cook the sausage: Remove the sausage from its casing and add it to the pot with the vegetables. Break it up with a spoon and cook until fully browned.

4. Add the spinach: Stir in the spinach and cook just until wilted.

5. Combine everything: Add the cooked pasta back into the pot and drizzle with the remaining olive oil. Season with salt, black pepper, and red pepper flakes to taste.

6. Serve: Top with freshly grated parmesan if desired and serve warm.

Easy Variations

One of my favorite things about this pasta dish is how flexible it is.

You can easily swap or add vegetables depending on the season or what you have on hand.

Some great additions include:

• Zucchini
• Bell peppers
• Mushrooms
• Cherry tomatoes
• Kale
• Leeks

You can also switch up the protein by using turkey sausage, Italian sausage, or even ground chicken.

What to Serve with Sausage and Vegetable Pasta

If you feel the need to bulk up this pasta even more, here are a few dishes that I think would pair perfectly.

Want more gluten-free pasta recipes? Try these favorites:

Watch the video:

• 1 package gluten-free pasta
• 3 tablespoons extra-virgin olive oil divided
• 3 cloves garlic minced
• 3 raw spicy chicken sausage links
• 3 cups broccoli florets
• 2 cups fresh spinach
• 1 bunch asparagus
• Fine sea salt to taste
• Cracked black pepper to taste
• Red pepper flakes to taste
• Optional: 2 to 4 tablespoons fresh parmesan cheese

• In a large pot, make pasta as directed on the box/bag of pasta you are using.

• Drain pasta and set aside.

• In the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. Add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. To speed up the time, add 2 teaspoons of water and cover the pot.

• Remove the casing from the sausage and add to the pot. Cook until no pink remains.

• Add the spinach and sauté until wilted.

• Add the pasta into the pot, add remaining olive oil, and salt, pepper, red pepper flakes, and parmesan if adding. Taste and adjust spices as desired.

• Serve hot!

Calories: 256kcalCarbohydrates: 26gProtein: 11.2gFat: 12.5gSaturated Fat: 2.5gCholesterol: 30mgSodium: 237mgFiber: 4gSugar: 1.9g