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creamy pumpkin pasta

November 12, 2010 by Erin 8 Comments

pumpkin-pasta-6

I made this Creamy Pumpkin Pasta last week and it was SO good.

It was delicious, wonderful comfort food. The whole family ate it up. The amount of actual cream and sour cream is not as much as it would be in a real cream sauce because the pumpkin also makes it creamy. Annnd pumpkin is really good for you. So that’s another plus.

I didn’t have turkey sausage so I used regular and didn’t take it out of it’s casing. I just browned it and then sliced it up (it’s way easier to pick out that way…I don’t really like sausage – but Kevin and the Bean L.O.V.E. it).

You must make this – it’s creamy goodness. I found it originally on New Nostalgia’s pumpkin post.

She posted a bunch of yummy pumpkin recipes. I want to try them all.

Creamy Pumpkin Pasta

(adapted from Mom Advice)

1 clove garlic, minced
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (optional)
2/3 cup to 2 cups pumpkin puree (depending on your taste)
1 cup chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced (optional)
¼ cup Romano Cheese, shredded
1 pound pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink.  Remove sausage and garlic from the skillet. Slice the sausage on the bias.  Set aside.  Pour the chicken broth into the skillet to deglaze.  Whisk in the half and half, sour cream, pumpkin, and seasonings.  Simmer for ten minutes.

Boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the sausage and garlic, simmering for another few minutes or until the sauce thickens. Stir in parsley and garnish with cheese and more parsley.

* If the sauce is too thick, thin it with a little chicken broth until you get it to the right consistency.

pumpkin-pasta-2

pumpkin pasta

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  • roasted pumpkin seeds x 2roasted pumpkin seeds x 2

Filed Under: Main Dishes, Recipes Tagged With: pasta, Pumpkin

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Comments

  1. Tracy says

    November 12, 2010 at 6:08 pm

    You know I am a HUGE fan of any kind of pasta! This looks divine!! Must try!

    Reply
  2. Lily Kwan says

    April 30, 2013 at 10:24 am

    This recipe looks very tasty. Thanks for sharing!

    Reply
  3. Cathy says

    October 6, 2014 at 11:21 pm

    Thanks for sharing this recipe. I am always looking for ways to use the pumpkins from my garden (the small, tasty ones). This was delicious! I forgot the Romano cheese at the store, but it was delicious even without it.

    Reply

Trackbacks

  1. 31 Pumpkin Recipes For Pumpkin Lovers - The Better Mom says:
    October 11, 2013 at 5:01 am

    […] Creamy Pumpkin Pasta […]

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  2. What's Cooking This Week? My Weekly Meal Plan {9.28.2014} says:
    October 1, 2014 at 11:21 am

    […] Creamy Pumpkin Pasta, […]

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  3. It’s Pumpkin Time In The Kitchen | Let's Go Junking! says:
    October 6, 2014 at 8:20 pm

    […] Creamy Pumpkin Pasta […]

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  4. Pumpkin Pasta with Italian Sausage | Delightful Flavors says:
    October 10, 2014 at 12:15 am

    […] Original Inspiration from: http://abirdandabean.com/2010/11/creamy-pumpkin-pasta.html#_a5y_p=1000769 […]

    Reply
  5. It's Pumpkin Time In The Kitchen - Site_Title says:
    July 9, 2015 at 2:12 pm

    […] Creamy Pumpkin Pasta […]

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I'm wife to wonderful hubby, mom to a bird and a bean and teacher to middle school ESL students. I love Jesus, cooking, bargains and anything crafty. Read More

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