High-Protein Turkey Sausage and Sage Fusilli (2 servings)
High-Protein Turkey Sausage and Sage Fusilli (2 servings)
A protein‑rich take on a classic sausage and sage fusilli, using lean turkey sausage and protein‑boosted chickpea pasta for a satisfying two‑serving meal.
Recipe Adapted Successfully
Halved the original recipe to two servings, swapped pork sausage for lean turkey sausage, replaced regular fusilli with protein‑rich chickpea fusilli, reduced oil and wine amounts, and adjusted cooking times, resulting in ~43 g protein per serving.
Nutrition Per Serving
Ingredients
1 tsp for cooking, 1 tsp for finishing drizzle
chopped
grated
skin removed; can substitute pork sausage 1:1 weight
chopped
dry white wine; can replace with low‑sodium chicken broth
400 g tin; use half (≈200 g)
high‑protein alternative; can use regular fusilli 1:1
steamed or microwaved until just tender
for serving; can substitute nutritional yeast for dairy‑free
to taste
to taste
Instructions
Heat 1 tsp olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the grated garlic and cook for 2 more minutes.
Add the turkey sausage links, breaking them up with a wooden spoon. Cook, stirring, until browned and cooked through, about 8 minutes. Season with salt and black pepper.
Stir in the chopped sage leaves and cook for 1 minute.
Pour in the white wine, increase heat to medium‑high and let reduce for 2 minutes. Add the chopped tomatoes, stir, and simmer the sauce for 10 minutes, stirring occasionally.
While the sauce simmers, bring a pot of salted water to a boil. Cook the chickpea fusilli according to the package (8‑10 minutes) until al dente. Reserve 1/4 cup pasta water, then drain.
Steam or microwave the spring greens until just tender, about 4 minutes. Stir the greens into the sauce.
Add the cooked pasta to the pan and toss to combine. If the sauce is thick, add reserved pasta water a little at a time to reach desired consistency.
Divide the pasta between two plates, drizzle each with the remaining 1 tsp olive oil and sprinkle with grated Parmesan. Serve immediately.
Chef's Notes
Use chickpea fusilli for a protein boost; regular fusilli can be used 1:1 if preferred.
Lean turkey sausage provides high protein with less fat than pork sausage.
Reduce oil further or use a non‑stick pan to lower calories.
Reserve pasta water to adjust sauce consistency without adding extra fat.
If you prefer a non‑alcoholic version, replace white wine with low‑sodium chicken broth.
Serve immediately for best texture; leftovers can be stored in an airtight container for up to 2 days.