Creamy Pumpkin and Sausage Pasta

Creamy Pumpkin and Sausage Pasta
Creamy Pumpkin and Sausage Pasta
from Top Ate on Your Plate

Serves 4-6


  • non-stick cooking spray
  • 1 tsp olive oil
  • 1 Vidalia onion, chopped
  • 2 cloves garlic, grated
  • 1/4 tsp salt
  • 5 sweet turkey sausage links, casings removed
  • 3 sprigs of sage, chopped
  • 1 lb shells pasta (or other desired shape)
  • 1 15 oz can pure pumpkin
  • 3/4 cup pasta cooking water
  • 1/2 cup chicken stock
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, shredded (or cheddar if you want extra sharpness)
  • 1 lightly packed cup baby spinach leaves
For Topping
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Parmesan cheese, grated


  1. Preheat oven to 375 degrees. Grease a 13x9x2 pan with non-stick cooking spray. Prepare pasta al dente, cooking it about 3-4 minutes less than the package instructions.  Make sure to reserve 3/4 cups of pasta cooking liquid.
  2. Heat olive oil in a large skillet over medium-high heat.  Add onions, garlic and salt and cook for 4-5 minutes.  Add sausage, breaking into crumbles.  Cook for 4-5 more minutes or until browned.  Add chopped sage, pumpkin, pasta water, chicken stock, Parmesan cheese and mozzarella, stirring to combine.  Remove from heat and stir in pasta and spinach.
  3. Transfer to a greased baking dish.  Combine Panko breadcrumbs and Parmesan Cheese.  Sprinkle over top and bake, in oven, for 15 minutes.  Turn oven to broil and cook for an additional 2-3 minutes or until the topping is golden brown.  Serve warm with additional cheese, if desired.

No comments: