This was super easy to throw together and quick to cook, which makes for a great week night meal for my family now that we are back to running out the door as soon as we are done with supper!
Brody was a little nervous about the pumpkin... First he laughed when I told him that I was opening a can of pumpkin - "mommy, pumpkin doesn't come in a can" in that you are so silly voice and then he needed to try it, straight out of the can. He was not impressed. I told him that it would be much better when it was cooked into the supper that we were having. When it was ready he told me "mommy, this IS really good!" Yay!!
Sausage and Pumpkin Pasta
(recipe found in Taste of Home Healthy Cooking)
2 cups uncooked multigrain bow tie pasta
1/2 pound italian turkey sausage links, casings removed (I used chicken sausage)
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup reduced sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine or additional reduced sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
1 tablespoon dried parsley
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the chicken 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.
Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.