Last week of Pumpkin month! I am going to cram in a few more pumpkin recipes this week because they are just too good not to share. I apologize if this month has been heavy on the sweets, but this time of year just gets me in the mood for baking. Here’s a little something savory to get you going for the week, because the rest of my posts are going to be sweet! Stay tuned for the announcement of next month’s Seasonal Potluck featured ingredient.
Creamy Pumpkin Pasta, adapted from The Motherload
- 2 garlic cloves
- 2 tbsp olive oil
- 12oz to 1 pound of sweet Italian chicken or turkey sausage (sliced thin)
- 1-15oz can pumpkin puree
- 2 cups chicken broth
- ¼ cup half & half or light whipping cream
- ½ cup fat-free sour cream
- ¼ tsp nutmeg
- 1 tsp salt
- ¼ tsp white pepper
- 1 tsp chopped fresh sage or 1/2 tsp dried sage
- 2 tbsp fresh parsley, minced
- ¼ cup Parmesan cheese, shredded
- 1 pound penne or rotini pasta (something with grooves or ridges)
In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, and browned on both sides.
Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half (or cream), 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 sausage, simmering for another three minutes or until the sauce thickens and clings to the pasta.
Stir in parsley and garnish with Parmesan and more parsley.