Fresh penne and “creamy” white sauce with sausage and Brussels sprouts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh penne and “creamy” white sauce with sausage and Brussels sprouts

Fresh penne and “creamy” white sauce with sausage and Brussels sprouts

Protein Plus

2 Servings, 620 Calories/Serving

20 Minutes

Super-easy and flavor-packed, this hearty fresh pasta meal comes together in about 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic Brussels sprouts
  • ½ pound fresh loose mild Italian pork sausage
  • 1 cup vegetable broth
  • Sunbasket “creamy” white sauce base (almond milk - cashew butter - lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - garlic - black pepper - onion powder)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 7 ounces fresh whole wheat penne
  • 1 teaspoon red chile flakes (optional)
  • 3 tablespoons grated Parmesan

Nutrition per serving

Calories 620, Total Fat 25g (32% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 1570mg (68% DV), Total Carb. 66g (24% DV), Fiber 9g (32% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, Eggs, Tree Nuts (almond, cashew), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the Brussels sprouts and sausage

Bring a medium sauce pot of generously salted water to a boil for the penne.
  • Trim the ends from the Brussels sprouts: thinly slice the sprouts.
  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.


Cook the sausage, Brussels sprouts, and sauce

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned and slightly crisp but not yet cooked through, 4 to 5 minutes. Add the vegetable broth, “creamy” white sauce base, and Brussels sprouts. Reduce the heat to medium and cook, stirring frequently, until the sausage is cooked through, the sauce is thickened, and the Brussels sprouts are tender, 2 to 3 minutes. Remove from the heat.
While the sauce cooks, boil the penne.


Cook the penne; finish the dish

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot of boiling water, stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, transfer to the pan with the sauce, and toss to coat. Season to taste with salt and pepper.


Transfer the penne and sauce to individual bowls. Sprinkle with as many chile flakes as you like, garnish with the parsley and Parmesan, and serve.
Kids Can!
  • Salt the water for the penne.
  • Strip the parsley leaves.
  • Time the penne.
  • Garnish with the parsley and Parmesan.