Turkey sausage, rotini pasta, spinach in a pumpkin sauce with sage and nutmeg form a mouth-watering combination. Serve with Pamesan cheese and it's perfection in a bowl. The leftovers are even better.
This cooks up in a flash, so it's perfect for a week night meal after a busy day. If you can make spaghetti, you can make this easy meal. If you can pop a pre-made convenience meal in the microwave, you can make this meal. As Roni from Green Lite Bites says, you don't even have to tell anyone there's pumpkin in it. I'll be making this again and again and it's now added to our rotation of family favourite meals.
from Green Lite Bites
1 small onion chopped
3 cloves of garlic diced
1 package of mild Italian sausage (I used homemade turkey sausage)
1 15oz can of chicken broth (I used homemade)
1 15oz can of pumpkin
1/4 cup of non fat greek yogurt (I used plain yogurt)
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
8 oz whole wheat fusilli pasta
About 1/3 of a bag of fresh baby spinach leaves
Cook the pasta according to the package directions.
While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic. Once brown, add the chicken broth and bring to a boil.
Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Add the spinach and stir in until it wilts.
Serve with a sprinkle of Parmesan.
Happily submitted to
Ultimate Recipe Swap Thursdays over at Life As Mom
Family Friendly Fridays over at Mommie Cooks!
Enjoy! (I know you will)
from the book "Let's Think About Time"
written by Jane Hart
illustrated by Judy Varga
1965, Hart Publishing Company
I purchased this book from a local thrift shop.