It’s that time of year when chili, soup, pumpkin, apples, cranberries, and chocolate are in season. I have wanted to try pumpkin pasta recipes for the past few years but have been a little scared to. In my mind, pumpkin is a dessert food and I couldn’t fathom how it would taste. After seeing many recipes with 5-star reviews that sounded delicious, I decided it was time to step outside my comfort zone. I stumbled across GreenLiteBite’s Pasta with Pumpkin, Sausage, and Spinach recipe that sounded simple enough and decided to give it a try. I was also making soup and muffins at the same time, while trying to keep an eye on two cats who having been taunting each other all day, so I accidentally forgot to add the spinach…whoops! The dish is delicious and I only made one minor change to the recipe to make the sauce creamier. Enjoy!
Pumpkin-Sage Pasta with Sweet Italian Sausage
- 1 small onion chopped
- 1 tsp garlic
- 1 tsp olive oil
- 1 package of sweet Italian turkey sausage (I used Jennie-O)
- 15oz chicken broth
- 15oz can of pumpkin
- 1/4 cup of non-fat plain yogurt
- 2 TBSP fresh sage, shredded
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 oz pasta
- About 1/3 of a bag of fresh baby spinach leaves (I left this out on accident but will keep it in the recipe in case you’d like to add it in)
- Cut the sausage into 1″ discs. The original author recommends freezing these a bit to make the easier to cut. Mine were fresh and were a little messy to cut but still worked.
- Prepare pasta per package instructions.
- Heat a large skillet over medium-high heat. Brown the sausage with the onion and garlic in 1 tsp olive oil.
- Once brown, drain off the liquid fat – there will be quite a bit so I strongly recommend doing this (if your turkey sausages don’t have much fat this might not be necessary.
- *If you would like to add spinach, I would recommend adding it now. Cook until just wilted.
- Place sausage mixture in a very large dish. Add pasta to dish once finished.
- Return the pan to the stove and add the chicken broth. Bring to a boil.
- Lower to medium heat and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
- Place hot mixture in a food processor and puree until smooth. Food processors can only handle so much liquid at once, so I did the sauce in three parts. After each part is finished, pour over pasta and sausage.
- The original author suggests serving with a sprinkle of parmesan!