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This gluten-free Sausage and Vegetable Pasta is one of those dinners I turn to again and again. It’s hearty, packed with vegetables, and comes together in about 30 minutes, making it perfect for busy weeknights or when you need to feed a crowd without much fuss.
Even better? Everything comes together in one pot, which means fewer dishes and a super streamlined cooking process.
Why You’ll Love This Sausage and Veggie Pasta
This is one of those simple recipes that feels special but requires very little effort.
The combination of flavorful chicken sausage, fresh spring vegetables, and pasta tossed with garlic and olive oil creates a dish that’s comforting and satisfying while still feeling fresh and light. Because everything cooks in one pot after the pasta is prepared, the process is easy and the cleanup is minimal.
This recipe is also incredibly versatile. You can swap vegetables depending on what you have in your fridge and seasonality, adjust the spice level with red pepper flakes, or add parmesan for a little extra creaminess and richness.
Whether you’re cooking for your family, hosting friends, or just looking for an easy weeknight dinner, this recipe is always a crowd-pleaser.
Ingredients and Notes
Scroll down to the recipe card for the full recipe and ingredient list!
- Gluten-Free Pasta: Use about 12 ounces of your favorite gluten-free pasta.
- Extra-Virgin Olive Oil: To sauté the sausage and vegetables and lightly coat the pasta at the end. It adds richness while keeping the dish simple and fresh.
- Garlic: Fresh minced garlic adds a savory base flavor that brings the whole dish together.
- Chicken Sausage: I like using spicy Italian-style chicken sausage for extra flavor. Mild sausage works well, too, if you prefer less heat.
- Broccoli: Fresh broccoli florets add texture and nutrients. Cut them into bite-sized pieces so they cook quickly and evenly.
- Asparagus: Trim the woody ends and cut into 1–2 inch pieces. It adds freshness and pairs perfectly with the sausage and pasta.
- Spinach: A few handfuls of fresh baby spinach wilt down quickly and add color and extra nutrients.
- Fine Sea Salt and Black Pepper: Simple seasoning helps bring all the flavors together.
- Red Pepper Flakes: Optional, but great if you want a little extra heat.
- Parmesan Cheese: Freshly grated parmesan is optional, but adds a delicious salty finish when serving.
Kitchen Tools I Use
How to Make Sausage and Vegetable Pasta
This recipe comes together quickly and easily.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Drain and set aside.
2. Sauté the garlic and vegetables: In the same pot, heat olive oil over medium heat. Add the garlic and cook until fragrant. Stir in the broccoli and asparagus and cook until the vegetables are tender.
3. Cook the sausage: Remove the sausage from its casing and add it to the pot with the vegetables. Break it up with a spoon and cook until fully browned.
4. Add the spinach: Stir in the spinach and cook just until wilted.
5. Combine everything: Add the cooked pasta back into the pot and drizzle with the remaining olive oil. Season with salt, black pepper, and red pepper flakes to taste.
6. Serve: Top with freshly grated parmesan if desired and serve warm.
Tips for the Best Sausage Pasta
A few simple tips will help make this recipe even better:
Reserve a little pasta water. If the pasta seems dry when combining, a splash helps bring everything together.
Use sturdy gluten-free pasta. Some varieties hold up better than others when tossed with vegetables and sausage.
Don’t overcook the vegetables. You want them tender but still bright and slightly crisp.
Adjust the heat. Use spicy sausage for extra flavor or mild sausage if cooking for kids.
Easy Variations
One of my favorite things about this pasta dish is how flexible it is.
You can easily swap or add vegetables depending on the season or what you have on hand.
Some great additions include:
- Zucchini
- Bell peppers
- Mushrooms
- Cherry tomatoes
- Kale
- Leeks
You can also switch up the protein by using turkey sausage, Italian sausage, or even ground chicken.
Storage and Reheating Tips
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.
Reheat:
Warm in a skillet over medium heat with a splash of olive oil or broth to loosen the pasta.
Make Ahead Tip:
You can prep the vegetables and sausage ahead of time so dinner comes together even faster.
What to Serve with Sausage and Vegetable Pasta
If you feel the need to bulk up this pasta even more, here are a few dishes that I think would pair perfectly.
- A simple green salad
- Garlic bread (gluten-free if needed)
Want more gluten-free pasta recipes? Try these favorites:
- BLT Pasta Salad
- Chicken Caesar Pasta Salad
- Mediterranean Roasted Veggie Pasta Salad
- Tomato Garlic Confit Caprese Pasta Salad
- Grinder Pasta Salad
- Easy Scallop Pasta
Watch the video:
Sausage and Vegetable Pasta
Ingredients
- 1 package gluten-free pasta
- 3 tablespoons extra-virgin olive oil divided
- 3 cloves garlic minced
- 3 raw spicy chicken sausage links
- 3 cups broccoli florets
- 2 cups fresh spinach
- 1 bunch asparagus
- Fine sea salt to taste
- Cracked black pepper to taste
- Red pepper flakes to taste
- Optional: 2 to 4 tablespoons fresh parmesan cheese
Instructions
- In a large pot, make pasta as directed on the box/bag of pasta you are using.
- Drain pasta and set aside.
- In the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. Add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. To speed up the time, add 2 teaspoons of water and cover the pot.
- Remove the casing from the sausage and add to the pot. Cook until no pink remains.
- Add the spinach and sauté until wilted.
- Add the pasta into the pot, add remaining olive oil, and salt, pepper, red pepper flakes, and parmesan if adding. Taste and adjust spices as desired.
- Serve hot!
I changed the recipe a bit. I used protein pasta, 1# ground sausage, broccoli, yellow squash, tomatoes, mushrooms, orange bell pepper, green onions, lots of garlic, Parmesan/Romano cheese. Delicious and so flavorful! Thanks for the idea!
Donna
This was delicious! So fast and easy.
I loved this recipe! Anything that requires one pan, I’m sold. I made this in preparation for knee surgery I had and it held up so well. I subbed chickpea pasta which added a ton of fiber, making this a very filling dish without the bloat!
I’m obsessed with this recipe. I just made it for the third time and this time I made half without the veggies for my niece who is vegetarian. It was still amazing. Highly recommend!
I’ve made this before and it’s delish! Do you have the nutrition info?
This dish is simple and amazing! I’ve made it as it several times and my kids love and our company loved it as well.
I’m a little late on the bandwagon here but omg, this was amazing! I couldn’t find any spicy chicken sausage so I made it with chicken & apple sausage and added some cayenne pepper to the chicken while sautéing. It’s so tasty! I made enough for us all to take for lunches tomorrow as well ? Thanks for this recipe!
I love pasta and I love a one pot dinner. I must try this recipe. It looks delicious.
I hope you love it!
This is a brilliant idea. Let make so sausages. I am going to get the ingredient right now. It is the right time as I was wondering what to make for tonight. Thanks for the recipe
What a fantastic dish! I just made this for dinner and my husband and I both devoured it. Followed the recipe as is- just wonderful. My husband said “it’s definitely a keeper”
I am SO glad you both loved it!
I already have the grocery list started! This sounds so yummy!! Thank you Lexi!!
Wooohooo!
I love anything with sausage and carbs. This is OBVIOUSLY happening soon!