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Sausage and Pumpkin Pasta for Two

Total Time

Prep: 20 min. Cook: 15 min.

Makes

2 servings

"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

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

  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.

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