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.
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