Sausage and Pumpkin Pasta Recipe
- 2 cups uncooked multigrain bow tie pasta
- 1/2 pound Italian turkey sausage links, casings removed
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup reduced-sodium chicken broth
- 1 cup canned pumpkin
- 1/2 cup white wine or additional reduced-sodium chicken broth
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1. Cook pasta according to package directions.
- 2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
- 3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Yield: 4 servings.
1-3/4 cup: 348 calories, 9g fat (2g saturated fat), 38mg cholesterol, 733mg sodium, 42g carbohydrate (7g sugars, 7g fiber), 23g protein Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 0 fat.
Reviews for Sausage and Pumpkin Pasta
"I wasn't overly impressed with this recipe, and my husband wasn't a fan. Not likely to make again"
"great recipe, love the mix, may add some half & hlf or cream for a little more richness, but it was a nice meal"
"Nice recipe! I found it to be very tasty and I liked the fact that I got my family to eat something they never would have considered. Of course, I didn't tell them there was pumpkin in it. Great way to add more nutrition to everyone's diet."
"No one in my family really liked this recipe. We might just not be "pumpkin in your main dish" people."
"Yummy! I used mild Italian pork sausage instead, as I could not find the turkey sausage and I used regular sodium chicken broth and added 1/2 tsp. sugar to offset the saltiness and make it balanced. Delicious! Great way to use up that leftover pumpkin from the can after I make my Thanksgiving pumpkin pies!! Thanks for sharing!"
"Enjoyable and quick to put together. I used all broth and though it was good I believe the wine would add flavor. I upped the pasta by at least half a cup and used one tablespoon fresh sage finely chopped. The entire dish was gone and my 21 year old son came back for thirds!!!"
"The only thing I changed was to omit the mushrooms, my family doesn't like them. This was fantastic, will put in my rotation. Served with a side of peas and garlic bread. Yum!"
"Very tasty. A great way to use up leftover pumpkin and it comes together very quickly. Will be making again."
"Very tasty as is. I usually add extra spices but did not with this recipe. At the last minute I added a red pepper only because I couldn't get past the lack of color in the dish. I'm kind of weird that way I guess. Tasted great without the pepper though. I will put this in my keeper file!"
"Saw this recipe while waiting in line in the grocery store and it prompted me to get the magazine I've made it's pasta many times exactly as written and its definitely a keeper."
"This was really tasty! I made it with elbows as I didn't have any bowties on hand."
"This was pretty good. Even my boyfriend, who doesn't normally like savory pumpkin dishes, enjoyed it. This recipe is a keeper!"
"I doubled the recipe and added an 8 oz tub of Onion & Chive Cream Cheese which helped it big time. Otherwise I was on the verge of pitching it. Definately different!!"
"Loved it! My Father in Law wrinkled up his nose when I told him what we were having, but then he took the left overs home! It was a big hit. Even my boys liked it."
"This was an average recipe, nothing special according to my family. Followed the recipe exactly. Probably would taste alot better if you used fresh pumpkin or squash, pureed, but then that would take alot longer."
"It was very,very good with lots of flavor. 4 different (picky) adults ate it and LOVED it!"
"I've never bothered to write a review before but I felt I needed to comment on this one. It was truly awful and none of us could eat it. I made it exactly as posted so maybe with some tweaking it could be better but I won't be trying to fix it. Sorry"
"This is so good that it has made it into regular rotation. My 12 and 8 year old kids love it an so does my husband. In addition, everyone at work that has tasted it has asked for the recipe. I always make a double batch."
"Very unique and delicious."
"It was good, but the only one that REALLY liked it was my super-picky 6 year-old."
"Wasn't sure at first glance of the recipe how this would turn out! But it was awesome. I used turkey sausage and didn't have sage so I used savory instead. I also sprinkled in a pinch of pumpkin pie spice. Served w/ some homemade breadstix, delicious fall meal."
"I was a little scared of the pumpkin, but it goes well with the sausage and sage."
"Although not bad, I think there are lots of other really good recipes for pasta I would make. It did not make the "keeper" file."
"I made this the other night for my wife and myself and we loved it!!! The only modification I made was I used penne pasta instead of bow tie, because my grocery store didin't have bow tie in the wheat pasta. I must admit...I was apprehensive with it having pumpkin in it, but was pleasently surprised.Thanks for another great recipe!"
"Easy enough to make and very good. The flavor was unique but not so different as to be "strange tasting". Good for impressing company with something seasonal and pretty."
"This was delish! The entire family loved it, kids and husband who doesn't like pumpkin. I used the extra chicken broth instead of the 1/2 cup white wine, but I think I'd like to try the wine next time. Overall it was great, quick prep, and family-friendly."
"This was delicious! I was quite curious about pumpkin pasta but I made it last night and cannot wait till noon today when I can eat leftovers for lunch!"
"My roommate made this last year and we can't wait to have it for dinner tonight!"
"Absolutely can't wait to try this! I don't care for Italian sausage, so I would substitute cooked chicken or turkey. Made the Pumpkin-Black Bean Chili from this site and it was great. Another plus - my husband and I both love pasta! Also like the idea of adding some beans. Thanks for a great recipe idea."
"Wow! I wasn't sure what to expect but I had a half can of pumpkin to use up so I gave it a try. I used rotini instead of bowties, as if that makes a difference. This is just delicious! I'm looking forward to a week of good lunches with the leftovers."
"Didn't much like the texture of the whole wheat pasta, but otherwise this was very good. Next time I will make it with regular pasta."
"I made this and absolutely loved it. Earlier in the week I made the Ravioli and Pumpkin Alfredo in the most recent healthy Cooking (Oct/Nov 2011) and decided that I will make this recipe minus the pasta and add the ravioli next time. I also used fresh chopped sage in this recipe instead of the rubbed sage it calls for."
"I made this after I had one can leftover pumpkin after making the Pumpkin Chocolate Chip recipe on this site. After just tasting the sauce, I didn't really love it, but eating it with the pasta and Parmesan it tasted better than I thought it would."
"I'm a vegetarian and used Morning Star's Italian sausage-worked great"
"This is great - actually made it in April - pumpkin a bit hard to find - loved it - took it to work and gave it to very picky eaters - keep the pumkin a secret and they will even love it"
"I only had pork Italian sausage on hand, and completely forgot to add the cheese and it was super yummy. Next time I might a little fresh ginger when I saute the sausage."
"Fantastic! I substituted about a cup of frozen chopped spinach at the end, and left out the cheese. I could eat this every day. My husband likes it too--always a plus!"
"me and my husband love this recipie"
"Wow, this was incredible. The sauce was creamy and decadent and the flavors were just beautiful together. It tastes like a meal from a fine dining restaurant and it's easy to make! I think the white wine adds a lot to the flavor profile so I wouldn't substitute it. Love this!"
"This recipe was pretty tasty. I love the flavor the sage adds."
"This was an excellent recipes. I added a little bit of cream and more cheese to the sauce to make it like Alfredo. I also doubled the recipes but instead of doubling the sausage I added a can of white beans."
"This was wonderful. I made it for dinner tonight and the kids say its 'yummy'! I accidentally bought beef broth instead of chicken broth, and its still good - though I can't wait to try it with the chicken broth. I also used turkey kielbasa sausage and canned mushrooms because that's what I had on hand. Wonderful. This is definitely part of our weekday dinner rotation from now on!"
"I'm Vegan, so I made a few modifications. I used Vegan sausage, veggie broth, and eliminated the cheese. Both my Omnivore husband and I loved it! This is the perfect fall dish, incorporating all of the flavors of the season."
"We tried this once & found it simply delicious! We prepared it again for some family & friends & they were suprised when we told them it was pumpkin! Yummy!!!"
"This made an filling and quick dinner that was also tasty. I used butternut squash puree for the pumpkin and stirred in fresh basil for the dried parsley. This was served with a salad. Something I would make again."
"This tasted fabulous! I was worried about the pumpkin, but it was amazing. For sure will make again."
"I used leftover turkey in place of the sausage and it was still delicious! Comes together easily and the flavors are great."
"I'm typically not a pasta eater, but this recipe looked so good I had to give it a try. It's the best pasta dish I've ever had! And it came together in just under 30 minutes. The pumpkin was a nice addition; it made the sauce consistent enough to stick to the pasta and paired well with the Italian sausage. Wonderful recipe!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.