Description
A comforting and flavorful Creamy Pumpkin Pasta with Sausage and Sage recipe that combines tender linguine, savory ground turkey sausage, and a luscious pumpkin-based sauce infused with fresh herbs and spices. This dish balances creamy and hearty elements, perfect for fall or any cozy night in.
Ingredients
Units
Scale
For the Pasta and Sausage:
- 8 ounces uncooked linguine or fettuccine
- Cooking spray
- 1 lb. ground turkey (93/7)
- 1 teaspoon chopped fresh sage (or 1/4 teaspoon ground sage)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried fennel, crushed
- 1/4 teaspoon fine salt
- Pinch of black pepper
- Pinch of red pepper flakes (optional)
For the Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon finely chopped fresh sage leaves (or 1/4 teaspoon ground sage)
- 1 tablespoon all-purpose flour (gluten-free flour if needed)
- 1 cup whole milk (or non-dairy milk of choice)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons tomato paste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon grated or ground nutmeg, plus more for serving
- 2 cups fresh spinach, lightly packed (2-3 ounces)
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook the Pasta: Cook the linguine or fettuccine according to package directions until al dente. Reserve ¼ cup of pasta water before draining. Drain the pasta and set aside.
- Cook the Sausage: While the pasta cooks, heat a large skillet over medium-high heat and spray generously with cooking spray. Add ground turkey, sage, garlic powder, Italian seasoning, crushed fennel, salt, black pepper, and optional red pepper flakes. Break into small pieces with a spatula and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer cooked sausage and pan juices to a clean bowl and set aside.
- Make the Sauce Base: Return skillet to medium heat. Add olive oil, butter, minced garlic, and sage leaves. Cook, stirring frequently, for 2-3 minutes until fragrant and garlic is softened but not browned.
- Add Flour: Stir in the flour and cook constantly for 2 minutes to form a roux, which helps thicken the sauce.
- Whisk in Milk: Increase heat to medium-high and slowly whisk in the milk. Continuously whisk for 3-4 minutes until sauce thickens and becomes smooth.
- Incorporate Pumpkin and Seasonings: Whisk in pumpkin puree, tomato paste, Italian seasoning, onion powder, salt, black pepper, and grated nutmeg until well combined.
- Add Spinach and Pasta Water: Stir in fresh spinach and reserved ¼ cup pasta water. Cook for 1-2 minutes until spinach wilts and sauce loosens slightly.
- Combine Sausage and Cheese: Return cooked sausage and its juices to the skillet. Stir in grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if desired.
- Toss Pasta with Sauce: Add cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy pumpkin sauce.
- Serve and Garnish: Divide pasta among bowls. Garnish with extra Parmesan cheese, chopped fresh sage, and a sprinkle of grated nutmeg if desired. Serve warm.
Notes
- Use gluten-free flour and pasta to make this recipe gluten-free.
- Swap ground turkey for ground pork or chicken if preferred.
- For a dairy-free version, use plant-based milk and vegan butter, and omit or replace Parmesan with a vegan cheese alternative.
- If you like a little heat, include the optional red pepper flakes.
- Fresh sage adds the best flavor, but dried sage works as a substitute.
- Reserve some pasta water to help adjust sauce consistency as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
