Pumpkin Pasta
This pumpkin pasta is creamy, hearty, and perfect for feeding a crowd. Tender rotini is coated in a rich pumpkin sauce with sausage, garlic, and herbs for a cozy, fall-inspired meal that is perfect for large families and potlucks.
Ingredients
- 2 pounds rotini pasta
- 1 pound ground sausage
- 1 large yellow onion chopped
- 4-5 cloves of garlic minced
- 7 cups pumpkin puree
- 5 cups chicken broth or vegetable broth
- 3 teaspoons salt or to taste
- 1 1/2 teaspoon black pepper
- 4 teaspoons dried oregano
- 4 teaspoons dried basil
- 1/4 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 1 cup heavy cream
Instructions
- Bring a large pot of water to a boil, add the pasta noodles, and cook until al dente according to package directions. This is usually about 10 minutes. While the pasta is cooking, work on making the sauce.
- In a large pot, cook the sausage over medium heat until browned and crumbly, about 5 to 10 minutes. Drain the excess grease, leaving about 2 tablespoons. Add the onion and garlic and cook for 3 minutes until it starts to soften.
- Add the pumpkin puree and stock, stir until well mixed. Then add the salt, pepper, oregano, ginger, parsley, rosemary, and nutmeg. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Remove the pot from the heat and add the cream, stirring until well mixed.
- Add the cooked pasta and stir until combined.
Notes
If you are using a strongly seasoned broth, start with just 1 teaspoon of salt and adjust to your tastes.
Nutrition
Serving: 1serving | Calories: 527kcal | Carbohydrates: 71g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1204mg | Potassium: 638mg | Fiber: 7g | Sugar: 8g | Vitamin A: 22583IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 4mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.