SAGE AND SAUSAGE PUMPKIN PASTA
Fall comfort food at its finest, this pumpkin pasta recipe with sausage has everything you need for a cozy meal at home.
Servings: 4
Ingredients
- 1 pound gluten-free pasta (I used brown rice pasta)
- 1 pound fennel pork sausage or mild Italian sausage
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1 cup chicken bone broth
- ¼ cup balsamic vinegar
- ½ cup pumpkin puree
- 1 tablespoon Dijon mustard
- Salt and pepper to season
- Fresh parsley, for garnishing
Instructions
- Cook the gluten-free pasta in salted water according to package instructions and set aside.
- Heat a skillet over medium and add the sausage. Cook until nicely browned, about 5 to 7 minutes, breaking up as you go with a wooden spoon.
- Add the diced shallot and minced garlic and cook for another 2 to 3 minutes.
- Add the sage and rosemary and cook for 2 to 3 minutes.
- Add the broth and balsamic vinegar. Bring to a simmer then stir in the pumpkin puree and Dijon mustard.
- Simmer for 5 to 7 minutes, stirring occasionally, allowing the sauce to thicken slightly before adding your pasta.
- Stir in the cooked pasta until evenly coated, season with salt and pepper to your liking, sprinkle with some chopped parsley, and ENJOY!
Nutrition
Calories: 452kcal | Carbohydrates: 99g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 71mg | Potassium: 138mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4784IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg