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Publix Aprons Recipes

Sausage Mushroom Alfredo Pasta with Strawberry Lemon Supreme

Total Time - 1 1/2 hours (Active Time - 35 minutes) / Makes 6 Servings

Cooking Sequence

  • Prepare dessert and chill (10 minutes)
  • Prepare pasta recipe (and sides, if desired); serve (25 minutes)
  • Serve dessert after meal has been enjoyed (1 hour)

Sausage Mushroom Alfredo Pasta

1 large leek, coarsely chopped
2 tablespoons fresh Italian parsley, chopped
2 links mild Italian sausage (8 oz)
2 tablespoons olive oil, divided
8 oz rigatoni pasta
8 oz fresh presliced baby portabellas
1/2 cup white wine (or chicken broth)
1 (15-oz) jar roasted garlic Alfredo sauce
2 oz Deli mushroom & leek (or plain) Monterey Jack cheese, shredded

  1. Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
  2. 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.
  3. 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.
  4. Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
  5. 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.

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%

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Strawberry Lemon Supreme

4 oz frozen nondairy whipped topping, softened
1 pint fresh strawberries, thinly sliced
1 Bakery glazed lemon creme cake
1/3 cup Italian sweet creme (or vanilla) coffee creamer
1 container low-fat vanilla Greek yogurt (5-6 oz)

  1. Set whipped topping out to thaw. Slice strawberries.
  2. 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.
  3. Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
  4. 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.)

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%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1 glazed lemon creme cake

Add to your grocery list 1/3 cup Italian sweet creme (or vanilla) coffee creamer
Add to your grocery list 1 container low-fat vanilla Greek yogurt (5-6 oz)

Add to your grocery list 2 oz mushroom & leek (or plain) Monterey Jack cheese

Dry Grocery
Add to your grocery list 8 oz rigatoni pasta
Add to your grocery list 1 (15-oz) jar roasted garlic Alfredo sauce
Add to your grocery list 1/2 cup white wine

Add to your grocery list 4 oz nondairy whipped topping

Add to your grocery list 2 links mild Italian sausage (8 oz)

Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 8 oz fresh presliced baby portabellas
Add to your grocery list 1 pint fresh strawberries
Add to your grocery list 1 large leek

From Your Pantry
Add to your grocery list 2 tbsp olive oil

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Aprons Advice

  • Complete your meal with fresh salad blend and garlic bread.
  • For a great addition to the pasta recipe, just add fresh spinach (or asparagus) with the wine.
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Recipe Version past0057