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Friday, November 26, 2010

Pumpkin Sausage Pasta

What is the perfect antidote to too many pumpkin sweets around this time of year? A savory pumpkin dish! If you stockpile pumpkin around this time of year, like I do, you are sure to have a spare can. This pasta is fabulous! Creamy with wonderful flavor. Casey highly recommends it too! Slightly adapted from Green Lite Bites.


Ingredients:
1 small onion chopped
3 cloves of garlic diced
1 package of Italian turkey sausage (about 1 lb, we used sweet but spicy would be good too)
1 15oz can of chicken broth
1 15oz can of pumpkin
1/4 cup of non fat Greek yogurt
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
12 oz whole wheat fusilli pasta
Several large handfuls of fresh baby spinach leaves
Parmesan cheese for garnish

Directions:
Keep the sausage frozen as it’s easier to cut. Simply pull the package of the freezer, pop in the microwave for a minute and then cut in slices.

Cook the pasta according to the package.

While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic.

Once the sausage is brown, add the chicken broth and bring to a boil.

Lower to medium 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. Simmer until sauce begins to thicken. I added a little bit of flour because my sauce wasn't thickening at first.

By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Take off heat, add the spinach and stir in just until it begins to wilt.

Top with shaved Parmesan cheese.
Servings: 6



Linked to Recipe Swap Thursday at Prairie Story and Friday Potluck at Ekat's Kitchen.

Labels:

9 Comments:

Blogger Erin @ EKat's Kitchen said...

MMMM. So tasty looking! I love the sound of this! I think we'll make this with leftover turkey tomorrow! :) YUM

November 27, 2010 at 8:07 PM  
Blogger Erin @ EKat's Kitchen said...

And, thanks for linking up to Friday potluck! :)

November 27, 2010 at 8:08 PM  
OpenID omgyummy said...

Saying hi from SITS! This looks like a fun and easy dish to try. Thanks for sharing the great idea! Never thought of using the canned pumpkin in the sauce - only considered it as a filling for ravioli.

November 29, 2010 at 12:47 PM  
Anonymous Serene said...

I love savory pumpkin. This looks delicious!

November 29, 2010 at 1:40 PM  
Blogger Miranda said...

Wow, this is something I have not seen before! Visiting from SITS, new follower!

November 29, 2010 at 2:25 PM  
Blogger (Florida) Girl said...

Yum. This one is calling my name.

December 1, 2010 at 11:13 AM  
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C + C Marriage Factory: Pumpkin Sausage Pasta

Pumpkin Sausage Pasta

What is the perfect antidote to too many pumpkin sweets around this time of year? A savory pumpkin dish! If you stockpile pumpkin around this time of year, like I do, you are sure to have a spare can. This pasta is fabulous! Creamy with wonderful flavor. Casey highly recommends it too! Slightly adapted from Green Lite Bites.


Ingredients:
1 small onion chopped
3 cloves of garlic diced
1 package of Italian turkey sausage (about 1 lb, we used sweet but spicy would be good too)
1 15oz can of chicken broth
1 15oz can of pumpkin
1/4 cup of non fat Greek yogurt
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
12 oz whole wheat fusilli pasta
Several large handfuls of fresh baby spinach leaves
Parmesan cheese for garnish

Directions:
Keep the sausage frozen as it’s easier to cut. Simply pull the package of the freezer, pop in the microwave for a minute and then cut in slices.

Cook the pasta according to the package.

While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic.

Once the sausage is brown, add the chicken broth and bring to a boil.

Lower to medium 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. Simmer until sauce begins to thicken. I added a little bit of flour because my sauce wasn't thickening at first.

By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Take off heat, add the spinach and stir in just until it begins to wilt.

Top with shaved Parmesan cheese.
Servings: 6



Linked to Recipe Swap Thursday at Prairie Story and Friday Potluck at Ekat's Kitchen.

Labels: