Sausage and Pumpkin Pasta
Ingredients
The pasta
-
2
cups
uncooked wheat bow tie farfalle pasta
The sauce
-
½
pound
Italian turkey sausage links
-
½
pound
sliced fresh mushrooms
-
1
medium
onion, chopped
-
4
cloves
garlic, minced
-
1
cup
Reduced-Sodium Chicken Broth
-
1
cup
canned pumpkin
-
½
cup
white wine
-
½
teaspoon
rubbed sage
-
¼
teaspoon
salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
pepper
-
¼
cup
grated Parmesan cheese
-
1
tablespoon
dried parsley flakes
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a large nonstick skillet, cook the sausage, onions, and mushrooms over medium heat until the sausage is browned.
- Add the minced garlic and cook for an additional minute.
- If necessary, drain excess fat from the skillet.
- Stir in the chicken broth, pumpkin, white wine, sage, garlic powder, salt, and pepper, then bring to a boil.
- Reduce the heat and simmer for 5-6 minutes until the sauce thickens slightly.
- Add the cooked pasta to the skillet and combine, heating through for a couple of minutes.
- Before serving, sprinkle Parmesan cheese and parsley flakes on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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