I thought it was time to get in the fall spirit with a little pumpkin recipe! I would start stocking up on these as last year we had a pumpkin shortage and you don't want to run out during thanksgiving time!
Ingredients
- 2 cups uncooked bow tie pasta (I used half the box, but you can use more if you want leftovers. The sauce mixture makes a lot)
- 1/2 pound Italian turkey sausage links, casings removed
- 1/2 pound sliced fresh mushrooms (I left these out)
- 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 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-
- Cook pasta according to package directions.
- Meanwhile, in a large 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 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.
Once I added the pumpkin, it really looked like baby food. It still tasted great though!
- Drain pasta; add to the skillet and heat through. Just before serving serving, sprinkle with cheese and parsley.
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