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Spaghetti with Parsley Pesto and Veggie Sausage

For a quick and easy dinner toss spaghetti with parsley pesto and vegetarian sausage

Spaghetti with Parsley Pesto -1

Whew, it has been quite the week! As I have mentioned, school started this week and today I started back to work!  I am going to be working about 15 hours a week as a physical therapist in an Independent Living village.  Today was my first day and was pretty much paperwork and fun orientation videos.  I feel extremely fortunate that I found a place that is willing to work with my schedule so I can still pick up my daughter from school and I will still be able to go on some field trips.   I am also very glad to have a great friend that is willing to watch the 2 younger kids.  The kids love her and she loves the kids so everyone is happy.

It is a little tough getting back into a routine of early mornings and full days.  The kids are doing well but you can tell that they are more tired than usual. Tonight they were in bed by 7:30!

Busier days means I will definitely be looking for more quick and easy dinner options.  This pasta dish certainly fits the bill.  It can be on the table in less than 30 minutes.  Add a simple salad and dinner is complete.

Spaghetti with Parsley Pesto and Veggie Sausage

Total Time: 30 minutes

Yield: Serves 4

About 1 1/4 cups


  • 8 ounces uncooked whole wheat spaghetti
  • 4 ounces vegetarian sausage, such as Gimme Lean
  • 4 cloves garlic, minced
  • 4 Tbs olive oil, divided
  • 1 large bunch flat leaf parsley, a small amount reserved for garnish
  • 1/2 tsp salt


  1. Bring a large pot of water to boil. Add the pasta and cook 8 minutes, should have a little "bite" left.
  2. Drain pasta, reserving 3/4 cup cooking liquid.
  3. Heat a large skillet over medium heat. Add the sausage to the pan, stirring to crumble. Cook about 10 minutes, until lightly browned.
  4. Remove sausage from the pan.
  5. Add the garlic to the pain and saute about 1 minute.
  6. Add 1/2 cup of the reserved liquid to the pan. Stir in the 2 Tbs olive oil. Add the pasta to the pan, cook about 1 minute, tossing to coat.
  7. In a food processor, combine the parsley leaves, 1/4 cup of the cooking liquid, and the remaining 2 Tbs olive oil. Process until smooth.
  8. Add the pesto and the salt to the pasta and toss until combined. Lightly toss in the sausage.
  9. Garnish with parsley leaves if desired.


Adapted from Cooking Light

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  1. Such a simple, beautiful and delicious recipe!!

  2. i’ve tried a bunch of pestos this summer, and that parsley one sounds great! will have to give it a try :)

  3. Mmmm I would love to have some right now!

  4. Oh man, this looks delicious! I can’t get enough pesto :)

  5. Oh…. It´s seems soooo…. delicious!
    I´m realy hungry right know!

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