Name: Sausage and Pumpkin Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups uncooked multigrain bow tie pasta; 1/2 pound Italian turkey sausage links, casings removed; 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 flakes

My family really enjoys this meal. Cubed leftover turkey may be substituted for sausage. Just add to the skillet with the cooked pasta for a fast meal. —Katie Wollgast, Florissant, Missouri

Ingredients

2 cups uncooked multigrain bow tie pasta

1/2 pound Italian turkey sausage links, casings removed

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 flakes

Instructions

1 Cook pasta according to package directions.

2 Meanwhile, in a large skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the 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.

3 Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.