Sausage and Pumpkin Pasta for Two |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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We really enjoy this meal. Cubed leftover turkey may be substituted for sausage.â Just add to the skillet with the cooked pasta for a fast meal. Katie Wollgast â Florissant, Missouri Ingredients:
1 cup uncooked multigrain bow tie pasta |
1 italian turkey sausage link (4 ounces), casing removed |
1/4 pound sliced fresh mushrooms |
1 small onion, chopped |
2 garlic cloves, minced |
1/2 cup reduced-sodium chicken broth |
1/2 cup canned pumpkin |
1/4 cup white wine or reduced-sodium chicken broth |
1/4 teaspoon rubbed sage |
1/8 teaspoon salt |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
2 tablespoons grated parmesan cheese |
1-1/2 teaspoons dried parsley flakes |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a small nonstick skillet coated with cooking spray, cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the chicken broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened.
3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Yield: 2 servings.
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