Roasted Sausage and Broccoli Pasta
An almost completely hands-off meal with roasted sausage and broccoli pasta. Add some roasted mushrooms and a squeeze of lemon for a bright and complete dinner!
Ingredients
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 cups sliced button mushrooms approx. 2 cups
- 1 lbs Italian Sausage, sliced 1/2" thick
- 2 medium broccoli crowns, roughly cut into bite sized pieces
- 1 lbs short pasta such as penne or rigatoni
- 1/2 medium lemon, juiced
- 2 pinches kosher salt
- 1/4 tsp ground black pepper
Instructions
-
Preheat oven to 450° F and line a baking sheet with non-stick paper (for easy clean up).
-
In a large bowl toss sliced mushrooms with 1 tbsp olive oil and 2 garlic cloves. Place on baking sheet with sliced sausages and bake for 10 minutes.
-
In the same bowl, add remaining 1 tbsp of olive oil and remaining 1 garlic clove*. Add broccoli on top and set aside.
-
Meanwhile, cook pasta as per package instructions in salted water** until al dente (the lower end of the time stated on the package). Save 1/4 cup pasta cooking water before draining and set aside with drained pasta.
-
Toss broccoli with garlic oil in the large bowl. After the 10 minutes in oven, add broccoli to the mushrooms and sausage. Mix to flip mushrooms and sausages. Cook for 15-20 minutes more or until sausage is cooked through (pork sausage should be cooked to 160°F) and vegetables are golden brown.
-
Toss sausage and vegetables with noodles, pasta water, and lemon juice. Taste and season with additional salt and/or pepper if desired.
Recipe Notes
* This gives the garlic time to infuse the oil which then gives the broccoli a mellow garlic flavour.
** This recipe calls for very little salt so if the pasta is cooked in unsalted water you may need more salt to season this pasta dish.