Wednesday, October 20, 2010

Pumpkin Sausage Pasta

This recipe is one of my all time favorite fall recipes. It is earthy and warms you to the core. Shop the BOGO sales for great deals on pasta and parmesan cheese. I want to try this with mushrooms as a vegetarian dish as well.

Pumpkin Sausage Pasta - Printer Friendly Version

Serves 6-8
1 pound pasta, cooked (This can be made Gluten Free by using a rice pasta, it is just as yummy!)
1 15 oz can pumpkin (not pie filling, regular pureed pumpkin or you can roast and puree your own)
1 lb. turkey sausage (I used Jenny-O because they were on sale and I had coupons making it $2.99 a pound)
1 drizzle around the pan of EVOO
1 onion, chopped
4 cloves garlic, minced
1/2 cup of cream, half and half or fat free half and half (for dairy free try substiting with coconut milk)
salt and pepper to taste
chives or fresh chopped herb of your choice.
shaved parmesan cheese (optional)

Cook pasta according to package. Drain and set aside.  With a large saute pan, do a drizzle of EVOO around the pan and heat over medium heat. Add onions and garlic and cook until tender about 5 minutes. Add sausage and cook (you may have to remove sausage from casing) until browned. Add can of pumpkin puree and stir well. Add cream and salt and pepper to taste, stir until combined and warmed through. Add pasta to sauce and serve with a sprinkle of fresh chopped chives and shaved parmesan cheese.


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