In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the links in this post.
Brian and I had recently hit up Bar La Grassa in Minneapolis and had the most spectacular Mushroom Agnolotti dish. When I have have something insanely delicious like that, I tend to become obsessed and want to eat it over and over again. Unfortunately, since we no longer live downtown (and don't have thousands of dollars of disposable income to blow on pasta), heading to Bar La Grassa every month is just not realistic. So behold, a semi-homemade mushroom agnolotti that is just about as delicious as anything you'll find at your favorite Italian restaurant.
Eventually, I'd love to perfect a home-made, gluten free mushroom agnolotti pasta - and will certainly shout that recipe from the rooftops when I do - but until then, a store bought pre-made pasta will have to do, and Buitoni did not disappoint! It's a bit expensive for a pretty small package, but worth the splurge and still more economical than heading out to eat.
The best part of using a store bought pasta, is that it's ready in minutes so this dish pretty much comes together in the time it takes to cook the sausage! Super easy, one pan, 6 ingredients and 30 minutes tops.
2 packages Buitoni mushroom agnolotti
1.5 - 2 pounds Sweet Italian Sausage - removed from casings
1 ½ c. sliced Portabella mushrooms
3 large handfuls of baby spinach
½ c. milk
½ c. grated parmesan cheese (plus more for topping)
Place sausage in a large pan and heat over medium-high heat, breaking up and stirring occasionally. After about 5 minutes of cooking, add mushrooms - continue cooking, stirring and breaking up sausage into smaller, bite-size chunks. After another 10 minutes, turn heat up and cook an additional 5 minutes to get a good brown on the sausage and mushrooms. Reduce heat to low, add spinach and stir until wilted.
Move sausage, mushroom and spinach mixture to one side of the pan. Tilt pan so empty end is down and pour in milk. Whisk parmesan cheese into the milk until melted. Set pan down and stir milk/cheese mixture into the sausage/mushrooms/spinach. Simmer until pasta is done.
Cook pasta according to package. Serve, topped with Sausage & Spinach Cream Sauce and freshly grated parmesan cheese.
Time: 30 minutes