Sausage and Pumpkin Pasta for Two Recipe

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

Read Reviews
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"We really enjoy 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:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Sausage and Pumpkin Pasta for Two in Healthy Cooking

Nutritional Facts

1-3/4 cups: 347 calories, 9g fat (2g saturated fat), 38mg cholesterol, 733mg sodium, 42g carbohydrate (6g sugars, 7g fiber), 22g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

  • 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
  1. Cook pasta according to package directions.
  2. 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.
  3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Yield: 2 servings.
Originally published as Sausage and Pumpkin Pasta for Two in Healthy Cooking

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Reviews forSausage and Pumpkin Pasta for Two

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MY REVIEW
Indecision User ID: 6117004 172322
Reviewed Oct. 31, 2011

"Ok, but did not make the keeper file."

MY REVIEW
gissell User ID: 4810626 188433
Reviewed Jan. 31, 2010

"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."

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