I have been finding all kinds of fall recipes that use pumpkin in them, mostly desserts that sound delicious. I came across this recipe for creamy pumpkin pasta. Must admit though, I have never thought about using pumpkin filling in pasta - maybe that's just me?
Anyway, I thought the recipe sounded perfect for fall, so I may just have to give it a try (though something tells me this one might not go over big with the kids. Maybe dinner for two with the hubby??)
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| Woman's Day |
Pasta With Pumpkin Sauce
Ingredients:1 1/2 cup(s) broccoli florets
8 ounce(s) turkey breakfast sausage, casings removed (**I will be using veggie sausage instead**)
1 teaspoon(s) pumpkin pie spice
1 1/4 cup(s) non-fat half and half
1 cup(s) canned pure pumpkin
2 tablespoon(s) brown sugar, packed
1/4 teaspoon(s) salt
1 teaspoon(s) olive oil
Directions
Cook pasta according to package directions, adding the broccoli to the pot during the last 3 minutes of cooking. Drain the pasta and broccoli and return it to the pot.
Cook pasta according to package directions, adding the broccoli to the pot during the last 3 minutes of cooking. Drain the pasta and broccoli and return it to the pot.
While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Drain off any fat.
Sprinkle the spice over the sausage and cook, stirring, for 1 minute.
Stir in the half and half, canned pure pumpkin, sugar, and salt and bring to a simmer. Let the mixture simmer for 1 minute.
Stir in the half and half, canned pure pumpkin, sugar, and salt and bring to a simmer. Let the mixture simmer for 1 minute.
Add the pumpkin mixture to the pasta and broccoli and toss to combine.
I am so interested to try this because I just can't decide if it sounds good or not. I am a girl who loves her red pasta sauce, what can I say? Hopefully it will be delicious - either way, I will report back after our taste-test!!