Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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.