- 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
- 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 serving, sprinkle with cheese and parsley. Yield: 2 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Sausage and Pumpkin Pasta for Two
Sort By :
Ok, but did not make the keeper file.
This recipe tastes delicious! I forgot to put in the parmesan cheese the first time I made it and it stilled tasted great. I've used salami instead of the sausage as well.
More Recipe Collections
- Cheese Recipes >
- Christmas Dinner Recipes >
- Christmas Main Dish Recipes >
- Christmas Recipes >
- Diabetic Dinner Recipes >
- Dinner Recipes >
- Healthy Cooking Dinner Recipes >
- Healthy Cooking Recipes >
- Healthy Dinners >
- Healthy Main Dishes >
- Healthy Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Mushroom Main Dish Recipes >
- Mushroom Recipes >
- Pasta & Sauces >