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–+ servings
Sausage Pumpkin Pasta

Sausage and Pumpkin Pasta

Print Recipe
This Sausage and Pumpkin Pasta has a creamy, decadent sauce and tastes like a restaurant meal!
Course Main Course
Cuisine American
Keyword 30 Minute Meal, Creamy Pasta, Easy WW Dinner, Fall Flavors
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (1-¾ cup) servings
Author Sunny Cooking

Ingredients

  • 2 cups uncooked wheat bow tie farfalle pasta (I weighed the 2 cups and it was exactly 5 oz of dry pasta)
  • 1/2 pound Italian turkey sausage links casings removed (I used Jennie-O Lean Sweet Italian Sausage. Two links were exactly ½ pound)
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 cup Reduced-Sodium Chicken Broth
  • 1 cup canned pumpkin
  • 1/2 cup white wine I used Riesling – my favorite!
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes

Instructions

  • Cook pasta according to package instructions. Drain & set aside.
  • While pasta is cooking, spray a large nonstick skillet with cooking spray and cook the sausage, onions and mushrooms over medium heat until the sausage is fully browned. Add the garlic and cook for an additional minute. Drain if necessary. Stir in the broth, pumpkin, wine, sage, garlic powder, salt and pepper and bring to a boil. Reduce heat and simmer for 5-6 minutes until the sauce is slightly thickened.
  • Add the pasta to the skillet and combine. Heat ingredients together for a couple minutes until heated through.
  • Before serving, sprinkle Parmesan cheese and parsley flakes over the top.

Notes

MyWW SmartPoints per (1 3/4 cups) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 8 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Adapted from Taste of Home