Sausage and Pumpkin Pasta

(from castro15’s recipe box)

Categories: Diabetic

Ingredients

  • 2 cups uncooked multigrain bow tie pasta
  • 1/2 lb Italian turkey sausage links, casings removed
  • 1/2 lb sliced fresh mushrooms
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup canned pumpkin
  • 1/2 cup white wine
  • 1/2 tsp rubbed sage
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 cup grated Parmesan
  • 1 tbsp dried parsley flakes

Directions

  1. Cook pasta as directed.

  2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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.

  3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.

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