Tuesday, November 23, 2010

Pumpkin Pasta

A few weeks ago I flipped through a magazine at my mom's house.  I came across a recipe for Pumpkin Pasta and it sounded pretty good.  To me.  Jason made this gagging noise when I told him about it.  But, being the good boy he is, he agreed to try it...and order pizza if needed.

Last week I picked up the stuff at the grocery store and...it was approved.  We adjusted the recipe a little bit, but next time I make it I'd really like to try sticking with the way it was written.  I doubled the amount of sausage and added more pasta, so it wasn't quite as pumpkiny.  And the second night I added in more seasoning - mostly pepper and a little oregano.

Pumpkin Pasta
  • 8oz Italian Sausage (I used 16oz sweet Italian turkey sausage)
  • 1 can pumpkin
  • 5 sage leaves, chopped
  • 8 oz rotini pasta (I used whole wheat)
Cook the pasta according to the package directions.  Saute the sausage until brown in a little oil.  Add in the chopped sage leaves, saute for another minute.  Stir in 1 cup of pasta water and the pumpkin.  Drain the pasta and toss everything together.  As mentioned, I added in some salt & pepper, plus a little oregano, for some added flavor.  It has a creamy texture - almost like penne a la vodka without the tomatoes.

WW PointsPlus: 8 PP per serving, 4 servings

1 comment:

  1. This sounds really good. If I have any pumpkin left over after baking my pie, I will try it.