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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
  • 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


  • 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.

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.
  • Nutrition 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • PrplMonky5
      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.

    • keely27
      Dec 28, 2015

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

    • SuSey22
      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

    • hchambers
      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.

    • antonich129
      Aug 2, 2014

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

    • Kristel
      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!

    • mkaskela
      Oct 22, 2013

      Great flavor

    • HeatherAnnie
      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!!!

    • jbug827
      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!

    • lazyjcafe
      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!