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Gluten-free Sausage and Veggie Pasta | Lexi's Clean Kitchen

This Sausage and Vegetable Pasta is my go-to gluten-free dish for a quick weeknight meal or for entertaining. It’s delicious, serves a crowd, is easy to prepare, and is made using only ONE POT!

Sausage and Spring Vegetable Pasta

Sausage and Spring Vegetable Pasta

My blogging girlies and I are excited for SPRING, so we’ve teamed up to bring you five recipes packed with our favorite Spring produce. You have carrots, potatoes, leeks, broccoli, asparagus, spinach, strawberries, peas, and radishes!

5 Healthy Spring Recipes

Now, this pasta! 

Sausage and Spring Vegetable Pasta

I always make this dish when entertaining. Super Bowl, a dinner party, or just having friends or family over. It’s always a hit, and super easy to prepare!

Sausage and Spring Vegetable Pasta

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Sausage and Spring Vegetable Pasta

Sausage and Vegetable Pasta

5 from 2 votes
Servings 6
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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


  • 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!


Calories: 256kcalCarbohydrates: 26gProtein: 11.2gFat: 12.5gSaturated Fat: 2.5gCholesterol: 30mgSodium: 237mgFiber: 4gSugar: 1.9g
Author: Lexi

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Recipe Rating


  1. 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!

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 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!

  5. 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

  6. 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”