And yet, somehow, I have managed to continue my affair with pasta despite the absence of dairy. This, I tell you, is no small feat. This pasta recipe is one that I am really excited about because it lacks for nothing without the dairy. It's packed with flavor, tastes like fall and is EASY. All these things make me incredibly happy. It's no overly pumpkiny either, which I think is important.
Obviously, if you eat dairy, you can top this dish with a hearty helping of parmesan cheese. If you do, sprinkle it on, say a prayer for my dairy-free existence, and carry on. Amen. Grab a skillet and a pot of boiling water, we're making pumpkin pasta, people. Hehe, pumpkin pasta people...say it three times fast.
Pumpkin & Sausage Pasta
Time: 20 minutes | Serves 4 | Difficulty: Easy
You Will Need:
1 pound (or 5 approx 5) spicy Italian sausages, casings removed
2 cloves garlic, minced
1-15 ounce can pure pumpkin
8 ounces chicken broth
1 onion, sliced
2 tomatoes, diced
salt and pepper, to taste
1 pound box of penne pasta
1 big pot of boiling water
parmesan cheese (to top, optional).
In a heavy skillet, cook your spicy sausage, breaking it up with a spatula into smaller crumbles as you cook it. (10 minutes or so).
In a big old pasta pot, bring water to a boil. When it's boiling (and while you are preparing your sauce,) cook pasta according to manufacturers directions. I like to wait until my sausage is cooked because it lines up nicely then.
Once your sausage is cooked, add your garlic, onion, and tomatoes. Cook until the onions are translucent, about 5-7 minutes.
Once the onions are cooked, add your pumpkin and chicken broth. Stir to fully combine. Add salt and pepper to taste. Reduce heat to simmer until your pasta is done.
Drain pasta when it's cooked and then return it to your pasta pot (do not put it back on the heat, though.) Add your sauce to your pasta in the pot and combine. Serve and enjoy with someone you love and some parmesan cheese (if you aren't dairy free, like me!)