So we decided that for a lovely dinner we would make Olives for Dinner Rosemary, Soysage, Spinach and Mushroom with Farfalle. It seemed like a quick recipe, and though we made a few replacements, it was all things we had handy. Though the recipe used Gimme Lean Soysage, I am not a huge Gimme Lean sausage fan as it tastes a bit sweet and is only really good for breakfast sausage in my opinion. We had some Field Roast Grain Meat Co. Italian Sausage links in the freezer, and decided to defrost those bad boys and use them instead. While they are more calorie rich, they are also great to use in any type of pasta dish as it gives you the authentic ‘Italian’ flavor I was looking for.

So, the ingredients we used were:

  • 4 links of Field Roast Grain Meat Co. Italian Sausage
  • 2 tsp fennel seeds
  • 2 tbsp fresh rosemary, finely chopped
  • 8 ounces baby bella mushrooms sliced; we used regular sized portobellos and used 2 ½ caps (they were really large)
  • 2 shallots finely sliced
  • 6 cloves of garlic; we used 8…can’t have too much!!
  • ¾ cup of walnut halves; we used chopped walnuts…I think the flavor was better
  • 2 tbsp Earth Balance butter
  • ½ cup dry white wine
  • 8 oz. farfalle pasta; we love Archer Farms Organic Whole Wheat brand
  • 8 cups raw spinach; we used 4 cups spinach & 4 cups fresh chaya
  • And olive oil for sautéing

The step by step directions are on the recipe via Olives for Dinner.

It was definitely easy, and turned out great. The photos we took were not so great, but I can definitely say we will make this again. It is super easy and absolutely delicious and filling. Everyone ate a large serving and there was still 2 servings left! We served it for 4 people and left 2 servings for an additional couple of meals.

Check out our photos below and definitely try this!! It was tasty and delicious!

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