This kielbasa, fennel & mushroom pasta in a creamy white wine sauce was a huge hit with the family a few nights ago. My daughter and I caught a nasty bug this weekend (I’ll spare you the details), and with a near empty fridge I needed to whip together a quick meal that the whole family could enjoy. Prepared in just 30 minutes, this super easy weeknight dinner was definitely a winner.
The ingredients are pretty basic and can be swapped out for other vegetables you may already have in the fridge. I used kielbasa, but you could use bacon instead, along with fennel and mushrooms. You could substitute the fennel and mushrooms with some sun-dried tomatoes, zucchini or roasted red peppers if you wanted too. The pasta was creamy, full of flavour and comforting after not having eaten a home cooked meal in a few days. The kids definitely seemed to enjoy it, which clearly made me happy.
Serve this pasta with our creamy caesar salad or some garlic bread if you really want to get crazy and you have yourself a super easy and delicious meal. I hope you give this recipe a try soon, enjoy!
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- 3 tablespoons butter, divided
- 2 cups finely diced kielbasa
- 1 head of fennel, thinly sliced
- 1 small onion, thinly diced
- 2 cups of mushrooms, thinly sliced
- 1 tsp paprika
- Salt & Pepper, to taste
- 1 cup white wine
- 1¼ cup heavy whipping cream
- Pasta of your choice, I used spaghetti
- Parmesan or parmigiano reggiano (optional)
- Parsley (optional)
- Melt 2 tablespoons of butter in a heavy bottomed pan. Once melted add your kielbasa. Once the kielbasa is starting to get a bit browned, add the paprika and your finely diced onion. Continue to cook until the kielbasa and onion look brown and crispy (but not burnt), about 10 minutes.
- Once your kielbasa and onion are done, take them out of the pan, but do not wipe it down. On medium heat, add your fennel and mushrooms. Cook them down until they too have developed a crispy, brown outside.
- While your mushrooms and fennel are cooking, boil your water for the pasta and cook the pasta until al dente.
- Once the fennel and mushrooms are done, add the kielbasa and onion back into the pan. Then add your white wine and allow it to reduce by about half. Next add your pasta noodles and the heavy cream.
- Gently mix everything together as the cream forms a thick sauce. Grate parmesan or cheese of your choice (about ¼ to ½ cup) directly into the noodles to create a super creamy sauce.
- Top with parsley leaves and more cheese, if desired, and serve immediately.