Creamy Pumpkin Pasta

When I think of eating pumpkin, I think of something sweet like pie, muffins, bread, donuts or waffles.  I’ve never really wanted to try pumpkin soup or other pumpkin flavored meals.  But when I saw this recipe for this pasta, I had to try it.  And it just so happens that I had my freshly made pumpkin puree so it worked out perfectly.  Glad I did it because it was delicioso.  I tried it without the sausage, but I’m sure it adds a nice flavor.

Creamy Pumpkin Pasta

  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
  • 2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
  • 1 can chicken broth (I used homemade ice cube broth)
  • ¼ cup half & half
  • ½ cup sour cream (low-fat or fat free)
  • ¼ tsp nutmeg
  • 1 tsp salt
  • ¼ tsp white pepper
  • 1 tsp sage
  • 2 tbsp fresh parsley, minced
  • ¼ cup Romano Cheese, shredded
  • 1 pound pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove from  skillet. Pour the chicken broth into the skillet. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens. Stir in parsley and garnish with Romano and more parsley.


The Mr.: Loved it

Me: A little too much parsley for my taste, but otherwise YUM.

The Wild One: Did not touch it, so I made him take 2 bites before he got down.  I said “Isn’t it YUMMY?” He said, “yescanIgoplaywithmycars?”  ok then.

Tornado:  Call him a turkey cause he gobble gobbled it down in .2 seconds.  How’s that for some Thanksgiving humor?

I’m trying out more pumpkin recipes soon so stay tuned!!


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