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Sausage and Pumpkin Pasta

 Sausage and Pumpkin Pasta
My family really enjoys 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
4 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • Cook pasta according to package directions.
  • 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.
  • Drain pasta; add to the skillet and heat through. Just before

2 of 2

Sausage and Pumpkin Pasta (continued)

Directions (continued)

  • serving, sprinkle with cheese and parsley. Yield: 4 servings.
Nutritional Facts: 1-3/4 cups equals 348 calories, 9 g fat (2 g saturated fat), 38 mg cholesterol, 733 mg sodium, 42 g carbohydrate, 7 g fiber, 23 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.