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Sausage and Pumpkin Pasta Recipe

Sausage and Pumpkin Pasta Recipe

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. YIELD: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


  • 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.

Recipe Note

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.
  • 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.

    Reviews for Sausage and Pumpkin Pasta

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    Average Rating
    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."

    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!"

    Reviewed Oct. 22, 2013

    "Great flavor"

    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!!!"

    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!"

    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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