Creamy Pumpkin Penne with Italian Sausage

We are bursting with fall ingredients in my house right now. I believe I had some form of squash at every meal for five meals straight. I really can’t get enough of these flavors. Pumpkin and other types of squash make a great creamy base that works as a super healthy substitute to some of the fattening cream sauces we love so much.

Thickening up the parmesan sauce with greek yogurt and pumpkin makes this creamy pumpkin penne pretty guilt free. You can also substitute chicken sausage for italian sausage if you are looking to lighten it up even more. The greek yogurt may make the sauce a little less smooth than a big cup full of heavy cream, but it tastes delicious and is great for you!

Creamy Pumpkin Penne with Italian Sausage
8 oz whole wheat penne pasta, cooked al dente
1 TBSP butter
1 TBSP minced garlic
1/2 C pureed pumpkin
1 C plain greek yogurt
1/4 C fresh grated parmesan cheese
1 whole roasted red pepper, chopped
3-4 italian sausage links
red pepper flakes (optional)
shredded parmesan cheese

Bring a large pot of water to a boil. Add sausages and boil for 15-20 minutes. Remove to a plate.

Meanwhile, heat a large skillet. Reduce to medium high heat. Add butter and garlic. Move garlic continuously for one minute. Add pumpkin and stir until heated through. Add greek yogurt and whisk until smooth. Add parmesan cheese and continue whisking until combined and smooth. Reduce heat. Add whole wheat pasta and combine with sauce.

Heat a skillet. Add some non-stick cooking spray and place the sausages in the skillet, browning on all sides. About five minutes. Remove to cutting board and cut into chunks (if desired). Add to pasta dish. Remove dish from heat. Sprinkle with parmesan cheese and red pepper flakes, if desired, for a little extra kick.

Our friends at Food Network are crazy about pumpkin too! Check out these sweet and savory pumpkin savvy dishes from these fabulous foodies.

Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin



Filed under Cook, Main Dish

7 responses to “Creamy Pumpkin Penne with Italian Sausage

  1. We’ve been eating pumpkin or squash at every meal too – I love this time of year! And great tips on making a guilt free “cream” pasta, can’t wait to try this!

  2. Pingback: Gluten-Free Pumpkin Spice Pancakes Recipe - Food Network Fall Fest - Jeanette's Healthy Living

  3. Pingback: Fall Fest | Pull Apart Pumpkin Pecan Bread with Maple Bourbon Icing » Chez Us

  4. Pingback: Pumpkin Scones

  5. Pingback: Vanilla Pumpkin Swirl Cake with Vanilla Palm Sugar Glaze (Grain-Free, Dairy-Free, Refined Sugar-Free, Paleo)

  6. Pingback: #fallfest: Pumpkin-Bacon Brussels Sprouts - Cooking with Books

  7. Pingback: Gingery Pumpkin Mousse with Whipped Ginger Cream (GF) - The Heritage Cook ®

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