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Sausage Pesto Pasta With Creamy Feta

This sausage pesto pasta is paired with creamy feta cheese (store bought or homemade) for a quick and easy meal. Pesto Pasta is one of my favorite comport foods any time of day.
Course Main Course, Main Dish
Cuisine Italian
Keyword Creamy Feta, Pasta Recipe, Sausage Pesto Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Cost $5


  • Pot
  • Pan


  • 300 grams Spaghetti or other long noodles
  • 3 Italian Sausages
  • 100 grams Creamy Feta store bought is fine
  • 3 tbsp Pesto store-bought is fine
  • 2 tbsp Pine Seeds
  • 2 tsp Black Pepper freshly cracked
  • 1 tbsp Olive Oil

Homemade Pesto (the ratios are up to you, I never measure pesto exactly)

  • 1 bunch Basil
  • 1 scoop Pine Seeds like a couple tablespoons, but you can do more or less depending on how big your bunch of basil is
  • 1 clove Garlic more or less
  • 1 handful Parmesan Cheese grated
  • 1 drizzle Olive Oil high quality
  • Black Pepper to taste
  • Salt optional (parmesan can be quite salty, so taste to see if you need to add more salt. I usually add a pinch, but it's up to you)

Creamy Feta

  • 100 grams Feta Cheese
  • 2 tbsp Heavy Cream


  • If you are not using store bought pesto or feta then make those first. For the pesto add all the ingredients to a food processor and blitz, then slowly trickle in the olive oil until you get a desired consistency. For the creamy feta just mash the feta with the cream using a fork until you create a cheese paste (it will look a lot like cream cheese, because it kind of is).

Sausage Pesto Pasta With Creamy Feta

  • Start a pot of boiling salted water. When boiling add the spaghetti. It takes me around 8 minutes for al dente, but check your box for their instructions.
  • In a skillet add some olive oil and turn the heat on medium high. Add the sausages and cook for 5 minutes, or until 90% cooked. Remove the sausages and cut them into coins. Add them back to the pan and cook for another minute or so, then remove and set aside.
  • Back in the skillet turn the heat down low and add the pesto. Spread it around to warm it up. Use tongs to move the spaghetti directly from the boiling water into the pan and toss to coat with pesto. Reintroduce the sausages and toss to coat again. Add pine seeds and black pepper to taste.
  • Plate the pasta and add little bits of the creamy feta dotting the top. Sprinkle with some more pine seeds and fresh basil. Enjoy!


This dish holds well overnight, but pesto pasta has a tendency to dry out. Id suggest adding a bit of olive oil and tossing the pasta again before microwaving to heat it up.