If you're like me you read that title and had two thoughts. 1) "Sausage and pumpkin together? Gross." 2) "There is no way my family would eat that, especially if I told them what it was called. Who eats that stuff?" I stand corrected, because, apparently, my family does. The amazing part was that everyone liked it- even after I told them the name. Most had seconds. Steven took his first bite and declared it "disgusting". I chose to ignore him and was surprised a few minutes later to hear him declare it "delicious" and go back for more. In fact, he just came back in for another serving and we finished dinner 2-1/2 hours ago. Thinking that was just about as miraculous as it could get, I thought I'd share the recipe. I did make a few changes for tonight and I'll put those at the end.
Sausage and Pumpkin Pasta
Healthy Cooking Magazine Dec/Jan 2010 p. 61
Prep: 20 min.
Cook: 15 min.
Yield: 4 servings
2 cups uncooked multigrain bow tie pasta
1/2 lb. Italian turkey sausage links, casings removed
1/2 lb. sliced, fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine or additional reduced sodium chicken broth
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1 Tbsp. dried parsley flakes
1. Cook pasta according to package directions.
2. Meanwhile, in a large non-stick skillet coated with cooking spray, cook the sausage, mushrooms, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the chicken broth, pumpkin, wine (extra broth), sage, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Nutrition Facts: 1-3/4 cups equals 348 calories, 9 g fat (2 g saturated fat), 38 mg cholesterol, 733 mg sodium, 42 g carbohydrate, 7 g fiber, 23 g protein.
Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
Now, for the changes:
1) I hope it goes without saying that I used chicken broth and not white wine.
2) I'm fresh out of pumpkin, but I have a TON of zucchini from the garden this summer. It's even already pureed because I hide it in lots of dishes. I made a double recipe tonight, so I used 2 cups of pureed zucchini, but did not add the extra 1/2 cup (1 cup for a doubled recipe) of chicken broth because the zucchini was pretty runny.
3) I used a 1 lb. chub of mild sausage that I had in the freezer. I'm not a sausage aficionado (or how ever you spell it), so I don't know if that changes the taste at all.
4) Most of our family doesn't like mushrooms, so I added the same amount of TVP instead to keep up the bulk. (Don't know what TVP is? Click here for an introduction.)
There you have it. A miracle in a cook book. Hope it's as big a hit at your house as it was at ours.
A Week in Brooklyn
1 month ago