pumpkin sage pasta sauce.

my house is an absolute disaster. it is grossing me out. it is grossing marshall out. it’s probably even grossing penny and randy out. i had a fun post planned for tonight, but to be honest… i am going to divorce myself if i don’t clean tonight. marshall has kept up his end of the housekeeping.. i have failed miserably at my end. baaaad wife.

so, instead of the fun post, here’s a new recipe! and the best part? it’s super healthy! okay, wait, that’s not the best part. the best part is the taste. it’s so delicious. it’s from our pasta party on sunday.

pumpkin sage pasta

serves 8-10

ingredients:

• 1 TB olive oil, divided in two
• 1 medium onion, diced and divided in two
• 4 cloves of garlic, minced and divided in two
• 1 lb italian seasoned ground turkey (can sun italian sausage)
• 2 cups dry white wine
• 2 cups broth (vegetable or chicken)
• 1/4 cup fresh sage, chopped
• 1 bay leaf
• 2 cups canned pumpkin puree
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/8 tsp cinnamon
• 1/2 cup milk (i used 1%)
• fresh ground sea salt, to taste
• fresh ground black pepper, to taste
• 12 oz whole wheat pasta of choice

directions:

1. heat 1/2 TB of olive oil in a medium skillet over medium-high heat. add half of the onion and half of the garlic.
2. once the onions begin to become translucent, add the ground turkey to the skillet and stir occasionally until it’s completely cooked.
3. meanwhile, combine the remaining oil, onion and garlic in a large, deep saucepan or dutch oven pot over medium-high heat.
4. once the onions begin to become translucent, add the wine, vegetable broth, sage and bay leaf. bring to a boil.
5. once the mixture has reduced by about 1/3 or 1/2, whisk in the pumpkin puree, nutmeg, allspice and cinnamon.
6. add the ground turkey to the sauce, stir to combine.
7. cover and simmer on low anywhere from 20 to 40 minutes—the longer, the better.
8. while the sauce is simmering, cook the pasta according to package directions.
9. just before serving, whisk in the milk, salt and pepper. taste, then add more salt and pepper if needed.
10. serve a portion of the pasta with a portion of the sauce, garnishing with parmesan cheese (if desired.)

step by step photo tutorial:

heat 1/2 TB of olive oil in a medium skillet over medium-high heat. add half of the onion and half of the garlic.

once the onions begin to become translucent, add the ground turkey to the skillet and stir occasionally until it’s completely cooked.

meanwhile, combine the remaining oil, onion and garlic in a large, deep saucepan or dutch oven pot over medium-high heat.

once the onions begin to become translucent, add the wine, vegetable broth, sage and bay leaf. bring to a boil.

once the mixture has reduced by about 1/3 or 1/2, whisk in the pumpkin puree, nutmeg, allspice and cinnamon.

add the ground turkey to the sauce, stir to combine.

cover and simmer on low anywhere from 20 to 40 minutes—the longer, the better.

while the sauce is simmering, cook the pasta according to package directions.

just before serving, whisk in the milk, salt and pepper. taste, then add more salt and pepper if needed.

serve a portion of the pasta with a portion of the sauce, garnishing with parmesan cheese (if desired.)

enjoy!

unfortunately, i don’t have a photo of the finished product on its own because i was too busy enjoying the company of my family.. but i am sure you can imagine what it looks like.

nutrition information per serving, based on 8 servings (using barilla thin spaghetti and before adding cheese) as calculated on thedailyplate.com: 315 calories, 37g carbs, 23g protein, 6g fiber, 4g fat.

Qs~

do you like pumpkin in a savory setting? any savory pumpkin recipes to share with the class? (please!)

xo. janetha g.

Tagged as: healthy eating, pasta, pumpkin