Sausage and Pumpkin Pasta Recipe
Sausage and Pumpkin Pasta Recipe photo by Taste of Home

Sausage and Pumpkin Pasta Recipe

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4.5 54 61
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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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 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

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.


  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.
Originally published as Sausage and Pumpkin Pasta in Healthy Cooking December/January 2010, p61

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Dec. 28, 2015

"I wasn't overly impressed with this recipe, and my husband wasn't a fan. Not likely to make again"

Reviewed Nov. 2, 2014

"great recipe, love the mix, may add some half & hlf or cream for a little more richness, but it was a nice meal"

Reviewed Sep. 30, 2014

"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."

Reviewed Aug. 2, 2014

"No one in my family really liked this recipe. We might just not be "pumpkin in your main dish" people."

Reviewed Nov. 24, 2013

"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!"

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