Asparagus, Ginger Sage Sausage and Goat Cheese Pasta


Preheat oven to 450 degrees F. Line 2 baking sheets with parchment or foil and set aside.

Toss asparagus with olive oil and place on the baking sheet, leaving half of one of the sheets open. Top asparagus with salt and pepper.

Slice sausage into small chunks and add to the empty half of the baking sheet. Roast until asparagus is tender and sausage is cooked through, about 15-20 minutes.

Meanwhile, bring a large pot of water to a boil; cook the pasta until al dente, about 10-13 minutes. Reserve 1 1/2 cups of the cooking water; drain the pasta.

Whisk together the softened goat cheese, butter pieces, Romano cheese, and 1/2 cup of the pasta water. Season with garlic powder; whisk until smooth.

Return the pasta to the pot, and toss with the goat cheese mixture, asparagus, and ginger sage sausage. Add pasta water a few tablespoons at a time until a thin sauce coats the pasta.


  • 2 bunches asparagus, cut into 2-inch pieces
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter, cubed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 lb Veggie Wagon Ginger Sage sausage
  • 13 oz dry orechiette pasta
  • 1 goat cheese log, softened (crushed red pepper or plain wold be delicous)
  • 2 Tbsp freshly grated Ashe County Redneck Romano cheese
  • 1/2 tsp garlic powder

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