Monday, January 24, 2011

Sausage Pumpkin Pasta



Do you still have a few cans of pumpkin leftover from all the fall baking (or even one can)? This is a really delicious main dish featuring pumpkin - but don't think it will taste like pie... it doesn't! The pumpkin lends wonderful flavor and body to the sauce for this pasta, and adds lots of nutrition! It's really delicious and I will make it again and again, along with my other favorite sausage bow ties recipe.

Put your pasta water on to boil, and when it does, add the pasta and cook until al dente. For the sauce, saute the onions, mushrooms,



garlic and sausage



over medium heat until sausage is cooked through.

Drain any fat that has accumulated in the skillet. Then add the salt, pepper, garlic powder and sage



to the broth, then stir in the pumpkin.



Give it all a good stir, then add to the skillet.



Drain the pasta and add it to the skillet.



Doesn't that look delicious already?



Spoon the pasta into individual bowls or plates, then sprinkle each serving with the parsley



and the parmesan cheese.



Bon Appetit!

Get more inspiration at the Ultimate Recipe Swap, Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table , Tasty Tuesday, Whatcha Making Wednesday and What's Cooking Wednesday, This Week's Cravings, Friday Food: Pasta.

Sausage Pumpkin Pasta

2 cups uncooked farfalle (bow ties)
1/2 pound Italian sausage
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 cups chicken broth
1 cup canned pumpkin
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1 tsp. dried parsley flakes

Cook pasta according to package directions.

Meanwhile, in a large skillet cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, pumpkin, 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. Serves 4.

7 comments:

  1. Wow, does that ever sound good! We love pasta and I plan to try this recipe soon. Thanks for sharing it, Sara. You are the best-est cook!
    Blessings, Beth

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  2. This looks very tasty and I love pumpkin...thanks for sharing!

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  3. I love pumpkin and never thought to pair it with pasta...sounds tasty!!

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  4. Hi Sara,
    All these flavors are a great combination. We would really like your recipe. Thank you for sharing and I hope to see you at my Full Plate Thursday. You have a great week!

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  5. Beautiful! And sounds delicious - it really, really does. I would really love to try this!

    Visiting from Mouthwatering Monday!

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  6. This recipe looks amazing! I would love for you to link this or any of your recipes to my blog hop @ It's a Keeper Thursdays. http://www.everydaytastes.com/

    Thanks so much for sharing!

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  7. Yum, thanks for linking this in to Food on Friday. Cheers

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