The flavors and texture of Creamy Tuscan Sausage are mouth watering and addictive! It's a perfect weeknight dinner since it cooks in 30 minutes or less, or makes a fancier in home date night meal!
For more quick and Italian inspired dinners, try this Gluten Free Chicken Pesto Pasta!
Big fan of shrimp? Try Creamy Tuscan Shrimp here instead!
Ingredients Needed
- Olive Oil
- Italian Sausage
- Onion
- Garlic
- Arrowroot Powder
- Milk
- Broth
- Mustard
- Lemon Juice
- Spinach
- Sun Dried Tomatoes
- Salt
- Parmesan Cheese (optional)
Substitutions and Variations
- Replace the Olive Oil with Avocado or Coconut Oil.
- Use Tapioca Flour instead of Arrowroot. The texture may be a bit gummy but it works in a pinch.
- Use Cassava flour or all purpose gluten free flour instead of the arrowroot.
- Replace the spinach with mixed greens or kale.
How to Make Creamy Tuscan Sausage
Add the oil to a large skillet or Dutch Oven. Add the sausage and cook for about 10 minutes, or until fully cooked and no longer pink. Set aside on a plate but leave the oil in the pan.
Cook the onion and the garlic in the sausage oil, adding more oil if needed. Sauté until the onions are softened and a bit translucent.
Next we're going to make it nice and creamy! Push the onion and garlic to one side, letting the oil go to the opposite side.
Add in the flour little by little, quickly mixing as you go. When all the flour has been added, mix the onion and garlic in to evenly coat.
Very slowly, add the milk, again quickly mixing as you go. Let it start to simmer and thicken before each addition.
Repeat the exact same process for the broth. It's ok if it doesn't thicken the same.
Next add in the lemon juice and mustard and mix thoroughly to combine.
Mix in the spinach, sun dried mustard, and the cooked sausage. Allow the spinach to wilt and everything to heat evenly.
Salt to taste, then enjoy!
Tools Needed
You don't need many tools to make this dish!
- Chef's knife
- Cutting board
- Large skillet or Dutch oven
- Plate
- Wooden Spoon
- Measuring Spoons
- Measuring Cups
Storage and Reheating
This is a great meal to pack and reheat!
For any leftovers, store them in an airtight container in the fridge for up to 3 days.
When you're ready to reheat the food, you can use the microwave until the desired temp is reached.
My preferred way to reheat the food is in the oven. Place the leftovers in an oven safe container with the oven on 350F degrees. Heat until the desired temperature is reached.
Pairing Suggestions
It's traditionally served over pasta for a creamy tuscan sausage pasta dish that is to die for! Get some Gluten Free pasta and have at it!
If you prefer no grains, you have some options: sweet potato noodle are my favorite! So delicious. You can also make zoodles, aka zucchini noodles!
I've also served this over mashed potatoes, and the sauce from the dish is so delicious with them.
Check out these Whole30 mashed potatoes!
What makes this Tuscan Sausage Pasta so Good?
This meal is super easy on cleanup since everything cooks in the same pot! Doesn't get much easier than that.
It also has a delicious savory flavor! A perfect mix of Italian sausage, sundried tomatoes, onion, and garlic!
It's also a healthy meal too! You have spinach which is always a healthy choice. Protein from the sausage and the broth. And healthy fat from the olive oil!
If you pair it over veggie noodles, it's even more nutritious, and of course filling. A win win!
I recommend Arrowroot because it yields the best texture and because it's gluten and grain free.
See above the other substitutions.
Creamy Tuscan Sausage
Ingredients
- 2 Tbsp. Oil
- 1 lb. Italian Sausage sliced into bite sized pieces if in casings
- 1 Onion chopped
- 4-5 cloves Garlic chopped
- 1 Tbsp. Arrowroot
- ¾ Cup Milk of choice almond milk if dairy free
- 1 Cup Broth
- 1 Cup Whole sun dried tomatoes chopped after measuring. If pre-chopped, then ¾ cup.
- 1 Tbsp. Mustard
- 1 tsp. Lemon Juice
- 1 bunch Spinach or ½ lb. frozen, or ½ bag fresh
- ¼ Cup Parmesan Cheese (omit if paleo or Whole30)
- salt optional
Instructions
- Heat oil over medium heat. When hot, add the sausage. Cook 10-12 minutes or until no longer pink inside. Remove from pan and set aside, leaving the oil in the pan.
- Add onion to the pan. Cook for 2-3 minutes, then add garlic and cook until both are softened.
- Push the garlic and onions aside in the pan. Gradually whisk the arrowroot into the oil in the pan. Stir the onion and garlic into the mixture to coat everything.
- Slowly whisk the milk into the pan, scraping up the brown bits as you go. Let it boil and thicken in between adding more milk.
- Slowly whisk in the broth, again letting it thicken in between additions. Whisk in the mustard and lemon juice.
- Add in the sausages, spinach, and sun dried tomatoes. When spinach has wilted and everything has heated through, let it simmer a few minutes to thicken if needed. If using the parmesan cheese, add it in and stir.
- Serve and enjoy!
More Healthy Recipes
Did you try this recipe? Let me know how it came out! And let me know how you served it.
Feel free to tag me on Instagram with a photo of your meal, @thecleanhappylife!
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