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Chevré, Spinach, and Sausage Pasta

Serves 4 people, a meal on its own. Add a salad if you like.

1 lb of Sweet Sausage
3 Tbsp Extra Virgin Olive Oil
9 oz bag Washed Fresh Spinach
1 lb Fresh Taglioni Pasta or Store Bought
2 Tbsp Butter
1 Tbsp Flour
3 Garlic Clove, minced
1 1/2 cup 2% Milk
4 oz Chevré
1/2 cup Shaved Parmesan Cheese
Freshly Grated Nutmeg (about an 1/8 tsp)
Salt and Pepper to taste
Chopped or Halved Walnuts Optional


Make Pasta Dough at least one hour ahead of time, if making.
Cut sausage links in half and fry over medium heat about three minutes on each side. Once they are no longer pink, take off heat and let cool.
In the deep frying pan, measure 3 Tbsp of olive oil and heat on high, once warm, turn to medium heat and place all the spinach in the pan. This may look like you have too much in your pan, but it will quickly reduce in size. Turn with a spoon, so that bottom does not brown. Place two cloves of minced garlic in, once it is almost completely wilted. This process takes only about two minutes. Set aside once you start smelling the garlic, which only takes seconds.
Start heating water and boiling pasta, if fresh about 1 to 3 minutes or according to box's instructions, prior to making cream sauce.

Cream Sauce:
In a large saucepan, melt butter over medium-low heat. Stir in flour, until flour has fully mixed into the butter, making a roux. Then add minced garlic. Pour in milk and stir constantly. Once milk has warmed, add Parmesan cheese, stir until melted. Mix in chevré until sauce has thickened. Add nutmeg, salt and pepper to taste.
Cut up sausage into bite size pieces. Add to spinach and stir in pasta. Stir altogether and then pour in cream sauce and mix. Place in a serving dish. For presentation add some shaved Parmesan and if you want also walnuts for rolling pins




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