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Pumpkin Sausage Pasta
How to Make Pumpkin Pasta
It’s a quick and easy and on your dinner table in 30 minutes. Perfect for any day of the week!
Pasta: Use a good sturdy pasta like Penne Olive Oil: Perfect for pasta dishes Sausage: Use extra lean sausage for a healthier dish Garlic and Onion: Finely chopped and minced Red and Yellow Pepper: Chop into bite sized pieces for easy eating Chicken Broth: Could use Beef or Veggie Broth Canned Pumpkin: Please don’t use canned pie filling, that would be bad Heavy Cream: Can sub out for half and half. Ground Nutmeg: Just a little bit add such a rich complex flavor Salt and Pepper: Add more or less to taste Parmesan Cheese: Freshly grated
Fridge: This keeps really well in an airtight container for up to 4 days in the fridge. Leftovers taste even better. Freeze: You can freeze the sauce before or after you add the noodles. Both will keep in an airtight container for up to 2-3 months. Thaw in fridge and warm in a saucepan on the stove or in the microwave. You may need to add some broth or water to thin the sauce.
More Savory Pumpkin Recipes to Love
Cheesy Butternut Squash Pasta Simple Butternut Squash Soup Slow Cooker Pumpkin Chili Creamy Pumpkin Soup Turkey Bolognese with Roasted Spaghetti Squash
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
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