SAUSAGE MUSHROOM ALFREDO PASTA WITH STRAWBERRY LEMON SUPREME

Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme image

Make and share this Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme recipe from Food.com.

Provided by Publix Aprons Simpl

Categories Pork

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

Ingredients

1 large leek, coarsely chopped
2 tablespoons fresh Italian parsley, chopped
2 links mild Italian sausage (8 oz)
2 tablespoons olive oil, divided
8 ounces rigatoni pasta
8 ounces fresh presliced baby portabella mushrooms
1/2 cup white wine (or chicken broth)
1 (15 ounce) jar roasted garlic alfredo sauce
2 ounces Deli mushroom & leek (or plain) Monterey Jack cheese, shredded
4 ounces frozen non-dairy topping, softened
1 pint fresh strawberries, thinly sliced
1 bakery glazed lemon creme cake
1/3 cup italian sweet creme coffee creamer (or vanilla)
1 (5 -6 ounce) container low-fat vanilla Greek yogurt

Steps:

Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3-4 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, cook pasta following package instructions.
Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan, then add mushrooms and leeks; cook and stir 3-4 minutes or until tender.
Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.
Nutritional Information: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%.
Strawberry Lemon Supreme:.
Set whipped topping out to thaw. Slice strawberries.
Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices.
Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight) until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.).
Nutritional Information: CALORIES (per 1/9 recipe) 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%.