Sausage and Pumpkin Pasta Recipe

4.5 55 62
Sausage and Pumpkin Pasta Recipe
Sausage and Pumpkin Pasta Recipe photo by Taste of Home
Publisher Photo

Sausage and Pumpkin Pasta Recipe

Read Reviews
4.5 55 62
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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

Directions

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 serving, sprinkle with cheese and parsley. Yield: 4 servings.

Test Kitchen Tips
  • Sneak in some greens by tossing a handful or two of baby spinach into the skillet just before serving. The residual heat will wilt your greens in a minute or two.
  • Canned pumpkin is delicious, and it's packed with fiber and vitamins. Try mixing some into your next batch of chili.
  • Originally published as Sausage and Pumpkin Pasta in Healthy Cooking December/January 2010, p61

    Nutritional Facts

    1-3/4 cups: 348 calories, 9g fat (2g saturated fat), 38mg cholesterol, 733mg sodium, 42g carbohydrate (7g sugars, 7g fiber), 23g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

    • 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.

    Test Kitchen Tips
  • Sneak in some greens by tossing a handful or two of baby spinach into the skillet just before serving. The residual heat will wilt your greens in a minute or two.
  • Canned pumpkin is delicious, and it's packed with fiber and vitamins. Try mixing some into your next batch of chili.
  • Originally published as Sausage and Pumpkin Pasta in Healthy Cooking December/January 2010, p61

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    Reviews forSausage and Pumpkin Pasta

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    MY REVIEW
    PrplMonky5 User ID: 6612040 256636
    Reviewed Nov. 10, 2016

    "I thought this was a pretty good recipe. Honestly I felt like there could have been a bit MORE of a pumpkin flavor. The sausage I used was pumpkin spice flavored sausage. Instead of cooking the sausage in the pan with the onion, I baked it beforehand. I did omit the mushrooms due to personal preference. I opted to use the white wine and I really think that added a nice extra flavor to the dish. Next time I'll add in some red bell pepper to add some color and I might even throw in a little nutmeg."

    MY REVIEW
    keely27 User ID: 4249986 240498
    Reviewed Dec. 28, 2015

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

    MY REVIEW
    SuSey22 User ID: 1214956 188326
    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"

    MY REVIEW
    hchambers User ID: 7140928 187290
    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."

    MY REVIEW
    antonich129 User ID: 3720876 108498
    Reviewed Aug. 2, 2014

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

    MY REVIEW
    Kristel User ID: 2080347 174126
    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!"

    MY REVIEW
    mkaskela User ID: 6061564 116941
    Reviewed Oct. 22, 2013

    "Great flavor"

    MY REVIEW
    HeatherAnnie User ID: 6030942 116940
    Reviewed Sep. 28, 2013

    "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!!!"

    MY REVIEW
    jbug827 User ID: 1013132 188305
    Reviewed Feb. 19, 2013

    "This had a really nice flavor and came together very quickly and easily for a healthy weeknight dinner. Definitely a keeper! Great recipe!"

    MY REVIEW
    lazyjcafe User ID: 1762141 188303
    Reviewed Feb. 6, 2013

    "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!"

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