Best 3 Cheesy Pumpkin And Sausage Pasta Recipes
Calling all pasta lovers! Get ready to embark on a culinary journey with our exquisite Cheesy Pumpkin and Sausage Pasta. This delectable dish combines the comforting flavors of fall with the heartiness of sausage and the richness of cheese, creating a symphony of flavors that will tantalize your taste buds. Our recipe collection features three variations to cater to different dietary preferences: a classic version, a creamy vegetarian option, and a gluten-free alternative. So, whether you're a meat lover, a veggie enthusiast, or have gluten sensitivities, we've got you covered. Prepare to indulge in a pasta paradise that will leave you craving more.
Here are our top 3 tried and tested recipes!
ONE POT CHEESY PUMPKIN AND SAUSAGE PASTA
This One Pot Cheesy Pumpkin and Sausage Pasta is only 5 ingredients, super creamy and the perfect weeknight dinner for Fall!
Provided by Megan | Strawberry Blondie Kitchen
Categories Pasta
Time 22m
Number Of Ingredients 9
Steps:
- Into a pot, over medium heat, brown chicken sausage for about 3 minutes.
- Add in pasta, pumpkin puree, half and half, water, salt and pepper.
- Bring up to a boil, reduce heat down to a simmer, cover and cook for 15 minutes or until the pasta is tender.
- Fold in gouda cheese.
- Garnish with cilantro and parmesan cheese, if desired.
Nutrition Facts : Calories 256 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 450 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SAUSAGE AND PUMPKIN PASTA
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions., Meanwhile, in a large nonstick 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., Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 733mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
Tips:
- Choose the Right Pasta: Short pasta shapes like penne or rotini are best for this recipe as they hold the sauce well.
- Cook the Sausage Thoroughly: Cook the sausage over medium heat until it is no longer pink in the center. This will help ensure that the sausage is cooked through and safe to eat.
- Use Fresh Vegetables: Fresh pumpkin and spinach add vibrant color and flavor to this dish. If you don't have fresh pumpkin, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't Overcook the Pasta: Cook the pasta according to the package instructions, but be careful not to overcook it. Overcooked pasta will be mushy and not as flavorful.
- Make the Sauce Creamy: The sauce for this pasta is made with a combination of cream, milk, and Parmesan cheese. To make the sauce extra creamy, use heavy cream instead of milk.
- Add a Touch of Nutmeg: Nutmeg is a classic spice that pairs well with pumpkin. Add a pinch of nutmeg to the sauce for a warm and inviting flavor.
- Serve Immediately: This pasta is best served immediately after it is cooked. The sauce will thicken as it sits, so if you need to make it ahead of time, be sure to reheat it gently before serving.
Conclusion:
This Cheesy Pumpkin and Sausage Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor from the sausage, pumpkin, and spinach, and the creamy sauce is simply irresistible. Whether you are a fan of pumpkin or not, this pasta is sure to please everyone at the table.
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