Tuesday, November 9, 2010

Pumpkin Cream Pasta

12 oz. Bow Tie Pasta

2 links Italian turkey sausage links, casings removed (I suspect regular breakfast sausage would be great here too)
1 can white beans

Splash Olive Oil
4 - 6 green onions, sliced all the way up the green part
4 garlic cloves, minced
1 c. chicken broth
1 c. canned pumpkin puree
1/4 c. heavy cream, half-an-half, or fat-free evaporated milk
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese

Cook the bow ties in lightly salted water until al dente. Drain and reserve some of the cooking liquid.

Meanwhile saute the Italian sausage until browned. Add a splash of olive oil to the skillet and saute the green onions and garlic until fragrant. Add the chicken broth and use to lift the browned bits from the pan. Add the pumpkin, half-an-half, sage, pepper, and parsley and simmer two minutes. Stir in cooked pasta and white beans and simmer until pasta is tender. If desired, thin with reserved cooking liquid. Sprinkle in cheese and stir to combine.

Garnish with more Parmesan cheese to taste.

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