Sausage & Pumpkin Pasta
I love using pumpkin in dishes that are more than just pie!
This sausage & pumpkin pasta is a favorite, and one that I am sure will be repeated frequently this winter since I harvested so much pumpkin from the garden. I ended up with almost 20 quarts frozen, plus 8 quarts of canned pumpkin. I also have one more outside yet that needs to be processed sooner rather than later.
In a culture of boxed meals, (think of all those “Helpers”) I think having a few quick and easy skillet meals that are still mostly homecooked and preservative free is a great way to keep it quick and easy without having to resort to feeding our family chemicals.
I’m not judging anyone, but I want to tell you about the discussion I was involved in a few days back.
I am pretty in the know about what fruits and veggies should be purchased organic and which I can buy (when they are on sale) without having to worry too much about that pricey organic label. Okay, I know you are already about to launch into the non-GMO debate, but sometimes I’m just short on cash and I still want fresh vegetables. I stick to minding the “Dirty Dozen” rule and never purchase those 12 items unless they are organic.
Don’t know the Dirty Dozen?
The top 12 fruits and vegetables to most likely contain pesticide or pesticide residue.
Sweet Bell Peppers
But, back to my story.
As I was being lectured on the horrors of purchasing non-organic vegetables (it was green beans, for anyone wondering) I happen to look into her cart and low & behold- there was that red oven mitt waving at me!! Really? You are going to lecture me on non-organic green beans when you are blatantly supporting a big business that is infamous for not wanting to clearly label what is ACTUALLY in that box???
Now, I don’t care what you eat. Really. But if you are going to preach to me the perfection of your “agenda” then please don’t be the “Do as I say, Not as I do” kind of person. I’m not dumb. I have stores of veggies that I have grown in my own backyard without chemicals or any pesticides. If I want to purchase non-organic green beans when they are on sale for $0.99/lb and I’m craving fresh green beans and ham in my slow cooker, I will!!
Needless to say, I tried my best to remain polite. But essentially the conversation became an argument, which I had to walk away from. I may have lost a friend over a pound of green beans. *rolling eyes*
But back to my non-convenience food convenient stovetop recipe.
Sausage & Pumpkin Pasta
- 2 cups uncooked multigrain bow tie pasta
- 1/2 pound Italian turkey sausage links, diced
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 4 Tbsp. minced garlic
- 1 1/2 cup chicken broth
- 1 cup pumpkin puree
- 1/2 tsp sage
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. dried parsley flakes
- Cook the pasta according to package directions.
- In a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer or until garlic is fragrant. Stir in the broth, pumpkin, sage, salt, and pepper. Bring to a boil. Reduce heat and simmer uncovered for 5-6 minutes, or until slightly thickened.
- Add drained pasta to the skillet and heat through. Sprinkle with Parmesan and parsley before serving.