Creamy Tuscan Sausage Pasta | Gestational Diabetes UK
Creamy Tuscan Sausage Pasta

Warm, comforting and full of flavour, this delicious Creamy Tuscan Sausage Pasta is a midweek winner dinner! Tasty bites of sausage meat, delicious bursts of flavour from the sundried tomatoes, and perfectly cooked pasta and spinach, all encased in a creamy, silky sauce.


This dish can be made with any sausages you like, ideally with high meat content or vegan sausages. You can also swap the sausage for another source of protein such as chicken, pork, Quorn, tofu, or halloumi cheese.

I used these Aldi Tuscan Style Pork Sausages in this dish which are a current special buy [Sept 2022], but the Aldi Italian Style Chicken Chipolatas are a good alternative
Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta | Gestational Diabetes UK
5 from 2 votes
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Course: Main Meals
Cuisine: Italian
Diet: Diabetic
Keyword: pasta, sausage, sausages
Free or Subscription Recipe: Free Recipe
Free from: coconut, nuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 641kcal
Author: Jo Paterson


  • 340 grams Italian sausages skinned and broken into pieces
  • 1 whole clove of garlic crushed
  • 250 ml chicken stock 250ml boiling water with 1 x chicken stock cube/stock pot gel
  • 300 ml double cream
  • 1 tsp Dijon mustard
  • 1 tbsp fresh basil chopped
  • a good pinch salt and ground black pepper
  • 200 grams baby spinach
  • 50 grams sundried tomatoes
  • 30 grams Parmesan cheese grated
  • 200 grams whole wheat pasta cooked


  • Cook the pasta according to the pack instructions until al dente, in salted water, then drain and set aside
  • While the pasta is cooking, add the skinned sausages to a large pan on high heat, break into smaller pieces and cook through. Once cooked, set aside to drain any fat
  • Add the crushed garlic to the pan the sausages were cooked in, and a splash of chicken stock. Scrape to remove any browning and flavour from cooking the sausages, then once rapidly simmering, pour in the rest of the stock
  • Stir the stock and bring to a boil. Pour in the cream and add the dijon mustard. Stir through. Add the grated parmesan, then season with plenty of salt and black pepper to taste
  • Add the chopped basil, sundried tomatoes and spinach, cook until the spinach wilts, then add the cooked sausage pieces and cooked pasta. Stir well to ensure everything is well coated in the sauce. Serve with extra grated parmesan on top


This recipe uses whole wheat pasta which is paired with protein and fat from the sausages, cream and cheese. If you do not tolerate whole wheat pasta well, you could try a pasta alternative such as courgetti or butternut squash noodles, then add a small serving of starchy carbs which you tolerate better.
CARB HACK: To make pasta more tolerable you can try making this dish, chilling it, and then reheating it to eat the next day. This alters the resistant starch in the pasta and means that some will find they tolerate pasta better by doing this.


Calories: 641kcal | Carbohydrates: 51g | Protein: 31g | Fat: 37g | of which saturates: 20g | Fibre: 2g | of which sugars: 4g