Bow-Tie Pasta with Sausage, Peas, and Mushrooms

Bow-Tie Pasta with Sausage, Peas, and Mushrooms


"A great sauceless pasta dish that includes meat, a starch, and vegetables all in one dish."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 1026 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1026 kcal
  • 51%
  • Fat:
  • 54.2 g
  • 83%
  • Carbs:
  • 98.9g
  • 32%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. Transfer cooked sausage to a plate.
  2. Heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
  3. Stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. Return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
  5. Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Add Parmesan cheese; toss to combine.


Read all reviews 4
Most helpful
Most positive
Least positive

Recipe Group Selection: 05, October 2013 ~ This was just ok for us. Even adding the pasta water to the mix, it was kinda dry. I sautéed poblano peppers in place of the mushrooms as we don't c...

We just loved this recipe. This recipe is a fast recipe to prepare on a busy night. I had done a couple of tweeks to this recipe. I added onions and sub corn for peas. For the cooking I also...

I think I really prefer pasta with a sauce. I used hot turkey Italian sausage and added about 1/2 white wine to the mushrooms as they simmered, and allowed the liquid to evaporate before moving...

Made this for Recipe Group...We liked this, but I thought it was lacking in the flavor/'sauce' department. Maybe a little crushed pepper flakes to spice it up, and a splash or 2 of chicken broth...

Other stories that may interest you