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Sausage and Pumpkin Pasta

52 reviews
Total Time
Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Katherine Wollgast, Troy, Missouri

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 31, 2023

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

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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.

    • Watch How to Make Sausage and Pumpkin Pasta

    Test Kitchen Approved

    Sausage and Pumpkin Pasta

    52 reviews
    Prep Time 20 min
    Cook Time 15 min
    Yield 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
    Text Ingredients

    Directions

    1. Cook pasta according to package directions.
    2. Meanwhile, in a large 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.

    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.

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