Creamy Pumpkin Pasta with Sausage and Sage
Ingredients
The Pasta Ingredients
-
8
ounces
uncooked linguine or fettuccine
-
1
pound
ground turkey
-
1
teaspoon
chopped fresh sage
-
½
teaspoon
garlic powder
-
½
teaspoon
Italian seasoning
-
¼
teaspoon
dried fennel, crushed
-
¼
teaspoon
fine salt
-
pinch
black pepper
-
pinch
red pepper flakes (optional)
The Sauce Ingredients
-
1
tablespoon
butter
-
1
tablespoon
olive oil
-
3
cloves
garlic, finely minced
-
1
teaspoon
finely chopped fresh sage leaves
-
1
tablespoon
all-purpose flour
-
1
cup
whole milk
-
1
cup
canned pumpkin puree
-
2
tablespoons
tomato paste
-
½
teaspoon
Italian seasoning
-
½
teaspoon
onion powder
-
¼
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
⅛
teaspoon
grated or ground nutmeg
-
2
cups
fresh spinach, lightly packed
-
½
cup
grated Parmesan cheese
Instructions
- Cook the pasta according to package directions and reserve ¼ cup of the pasta water for later. Drain the pasta and set aside.
- In a large skillet over medium-high heat, spray generously with cooking spray. Add the ground turkey, sage, garlic powder, Italian seasoning, fennel, salt, pepper, and red pepper (if using). Cook until no longer pink, about 7 minutes, then transfer to a bowl.
- In the same skillet, add oil, butter, garlic, and sage; cook until fragrant.
- Add flour to the skillet and cook, stirring constantly, for 2 minutes.
- Increase heat to medium-high and slowly whisk in the milk until the mixture thickens.
- Whisk in pumpkin puree, tomato paste, Italian seasoning, onion powder, salt, pepper, and nutmeg.
- Add spinach and reserved pasta water to the sauce; stir and cook until spinach wilts.
- Stir in the cooked sausage and Parmesan cheese, adjusting seasoning as needed.
- Add the cooked pasta to the skillet and toss until well coated.
- Serve garnished with additional Parmesan cheese, sage, and/or nutmeg.
Nutrition Facts (estimated)
Servings
4-5
Calories
440
Total fat
17g
Total carbohydrates
45g
Total protein
26g
Sodium
509mg
Cholesterol
77mg
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