Sausage and Pumpkin Pasta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 nonstick 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. Yield: 4 servings.
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