Pumpkin Pasta with Sausage and Wild Mushrooms

Name: Pumpkin Pasta with Sausage and Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO); 1 pound bulk sweet Italian sausage; 1/4 pound shiitake mushroom caps; 2 portobello mushroom caps, halved and thinly sliced; 3 garlic cloves, chopped; 1 medium yellow onion, chopped; Salt and freshly ground black pepper; 1/2 cup dry white wine (eyeball it); 1 cup chicken stock or broth; 1 14-ounce can pumpkin puree; 1/2 cup cream (2 healthy turns of the pan); 2 to 3 tablespoons thinly sliced fresh sage leaves; 1/2 teaspoon freshly ground nutmeg; A pinch of ground cinnamon; 1 pound penne or cellantani pasta; Grated Parmigiano-Reggiano to taste; 1/4 cup finely chopped fresh chives (12 chives)

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1/4 pound shiitake mushroom caps
2 portobello mushroom caps, halved and thinly sliced
3 garlic cloves, chopped
1 medium yellow onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine (eyeball it)
1 cup chicken stock or broth
1 14-ounce can pumpkin puree
1/2 cup cream (2 healthy turns of the pan)
2 to 3 tablespoons thinly sliced fresh sage leaves
1/2 teaspoon freshly ground nutmeg
A pinch of ground cinnamon
1 pound penne or cellantani pasta
Grated Parmigiano-Reggiano to taste
1/4 cup finely chopped fresh chives (12 chives)

1
Bring a large pot of water to a boil.
2
Meanwhile, heat a deep skillet over medium-high heat.
3
Add the EVOO (twice around the pan) and sausage.
4
Brown the sausage and crumble it with a wooden spoon.
5
Move the sausage to one side of the pan and add the mushrooms, garlic, and onions to the other side of the pan.
6
Cook until the mushrooms brown, then season with salt and pepper.
7
Combine the sausage and vegetables and deglaze the pan with the wine.
8
Add the chicken stock and heat for 1 minute.
9
Stir in the pumpkin and incorporate; itll be thick.
10
Stir in the cream, sage, nutmeg, and cinnamon and adjust the salt and pepper.
11
Reduce the heat to low.
12
Add salt and the pasta to the boiling water and cook until al dente.
13
Drain the pasta and add it to the pumpkin mixture.
14
Top with the cheese and chives.

826

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO), 1 pound bulk sweet Italian sausage, 1/4 pound shiitake mushroom caps, 2 portobello mushroom caps, halved and thinly sliced, and more.

Yes, Pumpkin Pasta with Sausage and Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!