Sausage Asparagus Quinoa Pasta combines quinoa fusilli with Italian sausage, tender asparagus, and freshly grated Parmesan for a filling, flavorful weeknight dinner. This gluten-free-friendly dish comes together quickly and highlights bright spring vegetables.
Hello, friends
Spring is the perfect time to add asparagus to simple pasta dishes. This recipe uses quinoa fusilli — a pasta made from rice and quinoa flour — which keeps the meal gluten-free while still offering a satisfying texture. If you’re new to quinoa pasta, you’ll likely find the bite very similar to traditional wheat pasta. The combination of savory Italian sausage, crisp-tender asparagus, sautéed onions and garlic, and a finishing sprinkle of Parmesan and parsley makes a balanced, family-friendly plate.
This recipe is ideal for busy evenings because it cooks in about 25 minutes from start to finish. It’s great as a main course for four people and stores well for leftovers. Below you’ll find ingredient quantities, step-by-step instructions, helpful notes for substitutions and storage, and basic nutrition information.
Sausage Asparagus Quinoa Pasta
Author: Olivia Ribas
Servings: 4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Sausage Asparagus Quinoa Pasta is a quick, satisfying blend of quinoa fusilli, Italian sausage, asparagus, and Parmesan. It’s a hearty spring dinner that comes together in under 30 minutes.
Ingredients
- 1 lb Italian sausage (hot or mild, depending on preference)
- 2 cups quinoa fusilli (or another gluten-free pasta)
- 1 tbsp olive oil
- 1 cup asparagus, trimmed and chopped into thirds
- ½ cup onion, chopped
- 2 cloves garlic, minced
- ½ tsp chili pepper (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- ¼ cup Parmesan cheese, shredded
- 1 tbsp fresh parsley, chopped
Instructions
- In a large skillet over medium heat, cook the Italian sausage until it’s browned and cooked through, about 10–15 minutes. Remove the sausages to a plate to cool slightly.
- When cool enough to handle, slice the sausages into 1/4‑inch thick rounds and set aside.
- Bring a large pot of lightly salted water to a boil. Cook the quinoa fusilli until al dente, about 8 minutes or according to the package directions. Drain and reserve.
- Heat the olive oil in the same skillet used for the sausage over medium heat. Add the asparagus and sauté until it begins to soften, roughly 3–4 minutes.
- Add the chopped onion and continue to cook until the onion is golden and translucent.
- Add the minced garlic and cook just until fragrant, about 30–60 seconds. If using, stir in the chili pepper now.
- Return the sliced sausage and the drained fusilli to the skillet. Toss everything together and cook for 1 minute so the flavors meld.
- Season with salt and pepper to taste. If desired, add a splash more olive oil for richness.
- Remove from heat and garnish with shredded Parmesan and chopped parsley. Serve warm.
Notes
- For a milder flavor, substitute sweet or mild Italian sausage instead of hot.
- You can swap quinoa fusilli for any pasta you prefer; adjust cooking times according to the package instructions.
- Trim the woody ends from asparagus before chopping so every bite is tender.
- To store: Refrigerate leftovers in an airtight container for up to 4 days.
- To reheat: Reheat portions in the microwave or gently on the stovetop; add a splash of water or olive oil if the pasta seems dry.
- To freeze: Once completely cooled, transfer to a freezer-safe container and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is an approximation.
Serving: 1/4 recipe
Calories: 588 kcal
Carbohydrates: 34 g
Protein: 31 g
Fat: 37 g
Cholesterol: 71 mg
Sodium: 1662 mg
Potassium: 522 mg
Fiber: 3 g
Sugar: 3 g
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