Creamy Spaghetti with Kale and Turkey Sausage


I made this a few days ago. Writing about it now, makes me want to make it immediately. Like for breakfast.

The great thing about this recipe is the flexibility. Substitute pork sausage for turkey sausage. Use spinach instead of kale. You can make it a little different each time.

And using low fat cream cheese for the creamy factor lessons the guilt factor since you aren’t dumping heavy cream in there.

I had a regular sized jar of organic tomato sauce and a small, 15oz container of fresh marinara from the local store. I found just the jar was not enough for the sauce, and the addition of the smaller container made it the perfect amount. Just use some of a 2nd jar of sauce as another option.

This makes a huge batch which serves well for lunch leftovers or another meal of it a day or two later.


Creamy, little spicy from sausage and touch of healthy with the greens. Perfect meal in my opinion.


Creamy Spaghetti with Kale and Turkey Sausage


  • 24 oz jar organic tomato sauce
  • 15 oz tomato sauce (or just a portion of a second jar)
  • 2 finely chopped heads lacinato kale
  • 1 lb turkey sausage - casings removed and broken into small pieces (you can many times buy sausage without casings)
  • 1 low fat cream cheese block (8oz)
  • 1 lb spaghetti


  1. In a large pan/dutch oven, heat a little olive oil over medium high heat and add the shredded kale. Cook for 2-3 minutes and then add crumbled sausage. Cook until sausage is no longer pink. Add tomato sauce and stir to combine. Add chunks of the cream cheese and keep stirring over low heat until melted.
  2. While all that is going on, have the pasta cooking. When it is done, drain and add to pan with sauce and gently mix it all together.

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