Sausage Pumpkin Pasta

Do you still have a few cans of pumpkin leftover from all the fall baking (or even one can)? This is a really delicious main dish featuring pumpkin - but don't think it will taste like pie... it doesn't! The pumpkin lends wonderful flavor and body to the sauce for this pasta, and adds lots of nutrition! It's really delicious and I will make it again and again, along with my other favorite sausage bow ties recipe.

Put your pasta water on to boil, and when it does, add the pasta and cook until al dente. For the sauce, saute the onions, mushrooms,



garlic and sausage



over medium heat until sausage is cooked through.

Drain any fat that has accumulated in the skillet. Then add the salt, pepper, garlic powder and sage



to the broth, then stir in the pumpkin.



Give it all a good stir, then add to the skillet.



Drain the pasta and add it to the skillet.



Doesn't that look delicious already?



Spoon the pasta into individual bowls or plates, then sprinkle each serving with the parsley



and the parmesan cheese.



Bon Appetit!

Get more inspiration at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table , Tasty Tuesday, Whatcha Making Wednesday and What's Cooking Wednesday.

Sausage Pumpkin Pasta

2 cups uncooked farfalle (bow ties)
1/2 pound Italian sausage
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 1/2 cups chicken broth
1 cup canned pumpkin
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1 tsp. dried parsley flakes

Cook pasta according to package directions.

Meanwhile, in a large skillet cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, pumpkin, 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. Serves 4.