Sausage and Pasta with Pumpkin Sauce
Here is another great way to incorporate pumpkin into your diet! This creamy pumpkin sauce is a hearty addition to pasta and pan seared sausage. On cold fall nights, this fills everyone up with something creative and nutritional. All that rich orange color will not only look beautiful on your plate, satisfy your taste buds, and fill your kitchen with the scent of fall, this dish is also packed with beta-carotene which is great for those on a heart healthy diet. You can always substitute turkey or chicken sausage in the dish which have less fat than the traditional pork sausage.
1 box of whole grain pasta
1 package of sausage links, sliced
1 tablespoon of minced garlic
1 can of chicken broth
1/4 cup of white wine
1/4 teaspoon of pumpkin pie spice
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper
1 bunch of fresh parsley chopped
1/4 cup of grated parmesan cheese
Start by cooking your pasta. I like using pasta shapes that will hold a lot of sauce like the bow-tie or spiral ziti. Once cooked, drain and set aside.
In a large pot, pan sear your sliced sausage in a tablespoon of olive oil until nicely browned on all sides.
Add garlic and cook an additional minute or two. Add your chicken broth, pumpkin, wine, pumpkin pie spice, salt, and ground pepper. Stir well. Bring to a slow boil, reduce heat, and cook for 6-8 minutes uncovered until sauce thickens slightly.
Add your cooked pasta to the sauce and stir well. Right before serving, add parsley and parmesan cheese.