Sausage and Pumpkin Pasta

Total Time Prep: 20 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
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

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

  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.

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
Recipe Creator

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