I was skeptical at first about using pumpkin puree to make a pasta sauce. But then I tried it, and oh gosh, is it good! Whether you're wanting to sneak in more fruits and veggies or try an alternative to tomato and alfredo sauces, this recipe is a sure winner at your table.
Ingredients:
- 1/2 bunch of fresh spinach
- 1 large can of pumpkin puree (29 oz)
- 5-count package of sweet Italian sausage
- 1/2 pint heavy cream
- 1 16-oz package penne or bowtie pasta
- 2 tsp basil
- 2 tsp sage
- 2 chicken bouillon cubes (I use the Knorr caldo de pollo kind)
- 1/2 C white cooking wine
- olive oil
- Parmesan cheese
Instructions:
- Wash the spinach and pull the stems off. Chop roughly - you should have about 3 C chopped.
- Saute the Italian sausage, sage, basil, and spinach together in a non-stick pan with a drizzle of olive oil.
- Start boiling water for the pasta.
- When the spinach is wilted, add the pumpkin puree, cream, cooking wine, and chicken bouillon. Turn down heat, cover, and simmer, stirring occasionally.
- The pumpkin and sausage should simmer for at least 15 minutes to let the sausage finish cooking. When the pasta is done, drain and set aside.
- Test the sausage by cutting one in half. Garnish with Parmesan and serve!
