Sausage and Pumpkin Pasta
Total TimePrep: 20 min. Cook: 15 min.
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.
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!!!
This had a really nice flavor and came together very quickly and easily for a healthy weeknight dinner. Definitely a keeper! Great recipe!
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!