Sometimes I spend hours thinking about what to cook. Usually these hours occur in the middle of the night while I'm up with Colin. Then I get hungry. Then I start counting down to breakfast. And that's how I end up eating an entire batch of vegan banana pancakes. This post isn't about pancakes, though, it's about a dinner that did not have much planning at all. Chicken sausage was on sale at the market. As were baby portobello mushrooms. Broccoli rabe came from the CSA, we had leftover garlic scapes, and I always have some whole wheat pasta on hand. And thus, this dinner was born. It didn't hurt that the whole thing came together in the time it took to boil the pasta.
Chicken Sausage, Mushroom and Broccoli Rabe Pasta
12 oz. package pre-cooked chicken sausage, sliced (I used spicy jalapeno)
16 oz. mushrooms, sliced
2 garlic scapes, sliced (or 1-2 cloves garlic, chopped)
1/4 teaspoon crushed red pepper flakes
1 bunch broccoli rabe (or broccoli, or spinach, or anything green)
1 box (I think mine was 14 oz.) whole wheat pasta
salt and pepper
Parmesan cheese and balsamic vinegar, for serving
In a saute pan, heat olive oil over medium heat.
Add in sliced sausage and saute for a few minutes until lightly browned.
Add in mushrooms and cook until softened and browned.
If using garlic scapes, add at any time while the mushrooms are cooking. If using garlic cloves, wait until a little water has been released into the pan so it doesn't burn.
Season with crushed red pepper flakes.
Meanwhile, bring a large pot of salted water to a boil.
Add in the pasta and cook according to package directions.
With five minutes remaining, add in broccoli rabe.
After pasta is cooked, drain and add to mushroom and sausage mixture.
Stir well to combine and season to taste with salt and pepper.
Serve with parmesan cheese and a little balsamic vinegar, if that sounds good to you.