Pumpkin Sausage Pasta
This recipe is perfect for anyone looking for an easy and delicious way to make a cozy Autumnal dish. This recipe only requires a few simple ingredients and can be made in less than an hour!
Servings: 4
Ingredients
- 8 ounces (227 g) fusilli, rotini, or cavatappi pasta cooked according to package directions
- 1 pound (454 g) sweet Italian sausage
- 2 tablespoons olive oil
- 3 cups (348 g) fresh pumpkin cubed into 1/2 inch pieces
- 1 teaspoon kosher salt plus more for taste
- ¼ teaspoon ground black pepper plus more for taste
- 2 cups (42 g) baby spinach or lacinato kale packed
- 3 tablespoons fresh parsley finely chopped
- 3 tablespoons (42 g) butter
- ¼ cup (25 g) finely grated parmesan plus more for topping
Instructions
- Cook pasta according to package directions in salted water.8 ounces fusilli, rotini, or cavatappi pasta
- Heat a large skillet over medium heat. Add sausage and cook until browned, using a wooden spoon to break it up into crumbles.1 pound sweet Italian sausage
- Remove the sausage from the pan with a slotted spoon. Add in the oil, pumpkin, salt and pepper and cook for 12-14 minutes, stirring occasionally, until pumpkin is fork tender.2 tablespoons olive oil, 3 cups fresh pumpkin, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the sausage back to the pan with spinach and parsley and cook for 1 minute. Stir in the cooked pasta, butter and parmesan until well combined.2 cups baby spinach or lacinato kale, 3 tablespoons fresh parsley, 3 tablespoons butter, ¼ cup finely grated parmesan
- Remove from heat and serve with more parmesan cheese and parsley.
Nutrition
Serving: 1 serving | Calories: 794 kcal | Carbohydrates: 50 g | Protein: 27 g | Fat: 54 g | Saturated Fat: 20 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 24 g | Trans Fat: 0.3 g | Cholesterol: 114 mg | Sodium: 1605 mg | Potassium: 825 mg | Fiber: 3 g | Sugar: 4 g
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