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Dinner Organic

Mushroom, Baby Kale, and Chicken Sausage Pasta

  • Prep Time
    5 minutes
  • Cook Time
    About 20 minutes
  • Total Time
    About 25-30 minutes


1 cup oyster mushroom, left whole cut down the middle if larger pieces
1 cup chanterelle mushroom, left whole cut down the middle if larger pieces
1 cup cremini mushrooms, sliced
5 Rossdown Farms Mild Italian sausage, sliced
4-6 tbsp extra virgin olive oil
1 tbsp fresh thyme
2-3 cloves of garlic, minced
3 cups baby kale
Sea salt and freshly cracked black pepper to taste
4 loose cups cooked pasta (pictured here with Cowichan Pasta Co. Organic Emmer Fettuccini)


Heat a large pan to medium and add about a tablespoon of olive oil to coat the bottom.
Add the mushrooms, and sauté until they start to soften.
Add the garlic, and sauté together with the mushroom until both the garlic and mushrooms begin to slightly brown.
Add the kale, and sauté until wilted, then adding in about 2 more tablespoons of olive oil, followed by the thyme, salt, and pepper.
Lightly stir until everything is combined and set aside in a large mixing bowl.
Using the same pan, recoat with about another tablespoon of olive oil, then adding in the sliced sausage pieces, and sauté until fully cooked, and set aside.
In the large mixing bowl, toss the sautéed mushrooms and kale with the cooked pasta and a tablespoon or two more of olive oil, and finally the sausage pieces.
Plate and top with some freshly grated cheese (pictured here with Bufflao )

Recipe Created By: Ellie Short –