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Sausage & Fennel Pasta with Mushrooms & Spinach

This Sausage & Fennel Pasta with Mushrooms & Spinach is a delicious, quick, and easy skillet meal. It is gluten free, dairy free, nut free, and soy free. Perfect for busy weeknights or entertaining a crowd!
Course Dinner
Cuisine American
Keyword sausage & fennel pasta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author Mary Smith {Mary's Whole Life}


  • 1 box Jovial Foods gluten free Tagliatelle or pasta of choice
  • 1 lb Italian Sausage casings removed
  • 1 tbsp olive oil
  • 1 fennel bulb coarsely chopped, fronds removed
  • 2 cups raw baby spinach
  • 8 oz mushrooms cremini or white
  • 2 cloves minced garlic
  • 1 cup chicken broth
  • 1/2 cup full-fat coconut milk whisked before measuring
  • 1/2 tsp sea salt more or less to taste


  • Bring a pot of water to a boil and cook pasta according to package directions.
  • Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add fennel, sausage, garlic and mushrooms. Saute until the sausage is browned and cooked through and the fennel and mushrooms have softened, approximately 7-8 minutes. Add in chicken broth, stir, and let it simmer until the pasta is done.
  • Add in spinach and stir 1-2 minutes until wilted. Stir in the coconut milk. Add in drained pasta and toss to combine.
  • Serve with parsley if desired. Enjoy!