Print

Pumpkin Pasta with Sage and Sausage

Print Recipe

No reviews

Ingredients

Scale
  • 1 pound penne pasta, cooked
  • 1 pound chicken sausage, cooked
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 to 2 tablespoons olive oil
  • 1 bay leaf
  • 2 tablespoons fresh sage, sliced
  • 2 cups vegetable broth, divided
  • 1 cup pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt (plus more to taste)
  • Parmesan cheese, for topping

Instructions

  1. Saute onion and garlic in hot olive oil until soft. Add 1 cup vegetable broth, bay leaf and sage and simmer until liquid has reduced by half.
  2. Add pumpkin puree, remaining 1 cup vegetable broth, cinnamon and cardamom, and cook, stirring frequently, until bubbly. Remove bay leaf.
  3. Add cream, salt and pepper and cook several minutes until thickened. Serve over cooked pasta and top with Parmesan cheese.

Find it online: https://wolffsapplehouse.com/pumpkin-spice-pasta/