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Savory Sausage & Pumpkin Pasta


Savory Sausage & Pumpkin Pasta

My family really enjoys this meal. Cubed leftover turkey may be substituted for sausage. Just add to the skillet with the cooked pasta for a fast meal. —Katie Wollgast, Florissant, Missouri

Prep: 20 min. Cook: 15 min.

2 cups uncooked multigrain bow tie pasta
1 cup water
1 teaspoon Taste of Home - Great Flavors Turkey Stock Concentrate
1/2 pound Italian turkey sausage links, casings removedsavory-sausage-pumpkin-pasta.jpg
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup canned pumpkin
1/2 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon rubbed sage
1/4  teaspoon salt
1/4  teaspoon garlic powder
1/4  teaspoon pepper
1/4  cup grated Parmesan cheese
1 tablespoon dried parsley flakes

Cook pasta according to package directions. To make broth, in a 2-cup liquid measuring cup, whisk hot water and turkey stock concentrate until blended.
   Meanwhile, 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. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
   Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Yield: 4 servings.