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Sausage and Pumpkin Pasta for Two

Sausage and Pumpkin Pasta for Two
"We really enjoy this meal. Cubed leftover turkey may be substituted for sausage.” Just add to the skillet with the cooked pasta for a fast meal." Katie Wollgast — Florissant, Missouri
2 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 cup uncooked multigrain bow tie pasta
  • 1 Italian turkey sausage link (4 ounces), casing removed
  • 1/4 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup canned pumpkin
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1-1/2 teaspoons dried parsley flakes

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a small nonstick skillet coated with cooking spray,
  • cook the sausage, mushrooms, onion and garlic over medium heat until
  • meat is no longer pink; drain. Stir in the chicken broth, pumpkin,
  • wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 4-5 minutes or until slightly
  • thickened.
  • Drain pasta; add to the skillet and heat through. Just before
© Taste of Home 2013

2 of 2

Sausage and Pumpkin Pasta for Two (continued)

Directions (continued)

  • serving, sprinkle with cheese and parsley. Yield: 2 servings.
Nutrition Facts: 1-3/4 cups equals 347 calories, 9 g fat (2 g saturated fat), 38 mg cholesterol, 733 mg sodium, 42 g carbohydrate, 7 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013