- 2 tsp olive oil (divided)
- 1/2 sweet yellow onions, sliced
- 10-12 button mushrooms, sliced
- 2 cloves of garlic, minced
- 8 oz farfalle, cooked per instructions, reserving 1/4 cup cooking water
- 4 garlic and herb chicken sausages
- 2 baby bell peppers (orange and yellow)
- A handful of grape tomatoes
- A handful of baby spinach leaves
- Sea salt and fresh cracked pepper to taste
- 5-6 fresh basil leaves, chopped
- Feta cheese
Add the additional 1 teaspoon of olive oil to the same skillet over medium-high heat. Once hot, add the mushrooms. Don't stir the mushrooms for 3-4 minutes to allow them to become golden brown. Toss them around, season with salt then add the minced garlic, stirring constantly for 60 seconds. Remove from heat and set aside.
Cook the pasta per instructions; drain, reserving 1/4 cup of cooking liquid.
While the pasta is cooking, add the sausages to the skillet over medium heat and cook until golden brown on the outside, about 5-6 minutes. Remove from heat and set aside to cool.
Once cooled, slice the sausage and add back to the pan along with the mushrooms, caramelized onion, tomatoes, bell peppers, and spinach; cook over medium heat until the tomatoes are soft and the spinach is slightly wilted, about 3-4 minutes.
Drain the pasta and add to the skillet along with the reserved cooking water with fresh basil, feta cheese then season with sea salt and fresh cracked pepper to taste. Mix well and serve.
