Pumpkin Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 460.0
- Total Fat: 21.2 g
- Cholesterol: 36.1 mg
- Sodium: 503.1 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 11.1 g
- Protein: 18.6 g
View full nutritional breakdown of Pumpkin Pasta calories by ingredient
Introduction
One of my favorite Rachel Ray recipes, with a few modifications - changed cream to evaporate milk, doubled the amount of mushrooms, and used whole wheat pasta One of my favorite Rachel Ray recipes, with a few modifications - changed cream to evaporate milk, doubled the amount of mushrooms, and used whole wheat pastaNumber of Servings: 4
Ingredients
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Olive Oil, 1 tbsp (remove)
*Italian Sausage, pork, 2 link, 5/lb (remove)
*Crimini Mushroom, 8 oz (remove)
Garlic, 1 tsp (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
White Wine, 2 fl oz (remove)
Chicken Broth, .5 cup (8 fl oz) (remove)
*Pumpkin, Libby's Canned Pure Pumpkin, 3.5 cups/can, 1.75 cup (remove)
*Pet Milk Fat Free Evaporated Milk, 1 oz (2 Tbsp), 2 serving (remove)
Sage, ground, 1 tsp (remove)
Nutmeg, ground, 1 tbsp (remove)
Cinnamon, ground, .25 tsp (remove)
*Ronzoni, Whole Wheat Penne Rigate, 8 oz (remove)
Parmesan Cheese, shredded, 1 tbsp (remove)
Directions
Makes 4 servings
Bring a large pot of water to a boil.
Meanwhile, heat a deep skillet over medium heat. Add the EVOO and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan and add the mushrooms, garlic and onions to the other side of the pan. Cook until the mushrooms are brown, then season to taste with salt and pepper., Combine the sausage and vegetables and deglaze the pan with the wine. Add the chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate - it will be thick. Stir in the milk and spices. Reduce the heat to low.
Cook the pasta until al dente. Drain the pasta and add it to the pumpkin mixture. Top with the cheese and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERBAKOS.
Bring a large pot of water to a boil.
Meanwhile, heat a deep skillet over medium heat. Add the EVOO and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan and add the mushrooms, garlic and onions to the other side of the pan. Cook until the mushrooms are brown, then season to taste with salt and pepper., Combine the sausage and vegetables and deglaze the pan with the wine. Add the chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate - it will be thick. Stir in the milk and spices. Reduce the heat to low.
Cook the pasta until al dente. Drain the pasta and add it to the pumpkin mixture. Top with the cheese and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERBAKOS.