pumpkin sage pasta sauce.

by Janetha on October 27, 2011

in recipes

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.

IMG_9993 

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

IMG_0002 IMG_0009

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

IMG_0004

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

IMG_0010 IMG_0013

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

IMG_0014 

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

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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.

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

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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.

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Katie October 27, 2011 at 8:39 pm

I love pumpkin, in any dish really. I add about 1/3-1/2 cup to your protein waffles or pancakes and throw in a little pumpkin spice/nutmeg/ginger…. Delicious!

Jennie (the gf-gf) October 27, 2011 at 8:49 pm

Ooh, I LOVE a savory pumpkin/squash. And, since you asked, I recently made some savory kabocha squash scones that were so yummy!
http://www.thegfgf.com/10/23/kabocha-squash-scones/

janetha October 28, 2011 at 10:55 am

Those sound great! Thanks for the link.

mcintosh October 27, 2011 at 8:56 pm

Okay confession…I hate olive oil. Wonder if I could skip the oil or use a different kind….probably.

Anyway, thanks for this because I just popped open a new can o’ pumpkin puree and bought my first kabocha so I need some ideas.

Just read about grilling pumpkin and also pumpkin s’mores (using pumpkin butter in place of the chocolate). Sounds yummers to me(:

janetha October 28, 2011 at 10:55 am

You definitely could skip it! Just use cooking spray.

Sara October 27, 2011 at 9:04 pm

I loooove savory pumpkin! I have a great pumpkin lasagna recipe here – http://lifeinbeantownusa.blogspot.com/2011/09/today-pumpkin-lasagna.html

And I just tried a pumpkin and black bean chili tonight which was fantastic as well. http://lifeinbeantownusa.blogspot.com/2011/10/trick-or-treat-and-pumpkin-black-bean.html

Lauren @ What Lauren Likes October 27, 2011 at 9:06 pm

I agree! Pumpkin in anything is good with me! This looks fantastic :)

Lindsay @ biking before bed October 27, 2011 at 9:46 pm

The only savory pumpkin recipe I have ever made is pumpkin chili.

http://bikingbeforebed.wordpress.com/2011/09/13/help-i-overdosed-on-pumpkin/

Pumpkin on pasta sounds super amazing.

janetha October 28, 2011 at 10:56 am

I have made a pumpkin chili, too. I love how thick it gets!

Heather (Heather's Dish) October 27, 2011 at 9:53 pm

i love pumpkin and sage…genius to turn it into a pasta sauce!

Kristina @ spabettie October 27, 2011 at 10:00 pm

pumpkin and sage is a great combination! I’ve been adding pumpkin to everything lately.

our house is the same way right now… and it’s ALL my fault because J has been out of town. I raced home to clean because he JUST landed – yeee! :)

Lindsay @ Lindsay's List October 27, 2011 at 10:02 pm

rut-roh…I’m in the same boat…Travis hasn’t been serviced in WAY too long…need more hours in the day!

janetha October 28, 2011 at 10:56 am

That sounds real sexual…

Lauren @ Recipes for a Quarterlife October 27, 2011 at 10:14 pm

YAY!!! Thank you for posting this! I got inspired by your post the other day about the pasta bar and my family is doing something similar this weekend, but with stuffed shells instead of noodles and sauce options. I was collecting pumpkin sage recipes and you have saved the day. Thanks Janetha!!!

Paige @ Running Around Normal October 27, 2011 at 10:15 pm

You know, I don’t think I’ve even ever tried pumpkin in a savory dish! This definitely sounds delicious, though.

Averie @ Love Veggies and Yoga October 27, 2011 at 10:16 pm

Good for you for taking care of business around your house rather than devoting time to blogging. I hope it’s spic and span and lookin’ awesome right about now :)

katie October 27, 2011 at 10:24 pm

I love any recipe that involves wine in it ; )

Yum! I hope you get your house all cleaned up!

Love u!!

Tara @ Sweat like a Pig October 27, 2011 at 10:58 pm

Your pasta recipes are killing me. KILLING ME! That looks so amazing :D

Abby @ Abz 'n' Oats October 27, 2011 at 11:09 pm

My house is disgusting too but I need to get through Monday before stressing about it! I have only tried one savory pumpkin recipe which was a chili I made. This sauce sounds tasty!

Katie October 27, 2011 at 11:20 pm

I just made a stuffed pumpkin tonight. Bacon, chives, salt, pepper…it was savory and fantastic!

Deb (SmoothieGirlEatsToo) October 28, 2011 at 12:35 am

You stuffed the pumpkin itself?? MMmm

janetha October 28, 2011 at 11:00 am

It looked incredible!!!

Tiffany October 27, 2011 at 11:23 pm

This looks awesome! I actually prefer savory pumpkin things to sweet. I made a vegetarian pumpkin chili this past wk that was frigin awesome—http://www.snacksnarkbark.com/pumpkin-lovin-had-me-a-blast/

I can’t wait to make it again! Go get your clean on :)

janetha October 28, 2011 at 11:01 am

Thanks for the link!

Krissie J October 27, 2011 at 11:39 pm

I’m definitely making this to have for my lunches next week! It sounds absolutely delicious. I’ve only ever had sweet pumpkin treats, but I think I’d really enjoy the savory dishes, too.

Ty October 28, 2011 at 12:27 am

The first savory pumpkin recipe I ever tried was a sauce very similar to this one here! It was delish!

I quickly learned you can sneak pureed pumpkin into all kiiindss of stuff.

I mixed it into beef stew for a thicker, creamier broth.

Yesterday I made chicken chorizo black bean chili and mixed a nice heap of pureed pumpkin into that as well!

Krystina (Organically Me) October 28, 2011 at 12:54 am

This looks SO good!

I made pumpkin goat cheese stuffed shells and they were freaking AMAZING.

Tiffany October 28, 2011 at 1:19 am

Holy crap-can you please provide the link? Thanks!

janetha October 28, 2011 at 11:01 am

RECIPE?!

Blog is the New Black October 28, 2011 at 2:05 am

So, I made pumpkin raviolis and froze them… I think I need to make this sauce to accompany it!

janetha October 28, 2011 at 11:02 am

Mmmmm ravioli!

Kris | iheartwellness.com October 28, 2011 at 2:33 am

You had me at white wine in the sauce….omg!! How gorgeous is this?! I love pasta and I love creamy sauces…..mmmmmm

xxoo

Jessy (squeezetheday) October 28, 2011 at 2:46 am

I had to google how many grams 12 oz equals … 340 grams of pasta serves 8 people??

janetha October 28, 2011 at 11:04 am

I know I emailed you about this but I wanted to put it here, too :)

!2 oz is a 1.5 oz serving per person, so when you pair it with salad, steamed veggies, garlic bread and dessert.. it really does make enough pasta. However, you can up it to 16 oz which is a 2 oz serving per person, as the box suggests, but that would have been too much pasta for us and it would have gone to waste. If you were JUST eating the pasta and sauce, then by all means up the pasta amount!

cathy@1970kikiproject October 28, 2011 at 6:09 am

i reach the breaking point with cleaning, too ~ it just HAS to be done, or else!
i don’t think i’ve tried savoury pumpkin ideas at all – just pie!

Nikki October 28, 2011 at 7:29 am

I haven’t tried anything pumpkin other than desserts. I’m still a little hesitant to make it more salty than sweet. I’ll have to give it a try though. Not sure what my family will think considering were the traditional italians; tomato sauce and parmesan.

Quick question: your tattoo is really pretty. What does it say?

janetha October 28, 2011 at 11:05 am

It says “Mable”–the name of my first dog who was hit by a car and killed in 2007. I actually don’t really like tattoos, but when she died, I felt a strong urge to get it.

Lauren @ Oatmeal after Spinning October 28, 2011 at 7:29 am

This looks truly amazing- I can’t wait to make it! I have so many cans of pumpkin in my pantry because I hoard them when they’re on sale.
I don’t have any savory pumpkin recipes- but I am ON IT. I can think of a ravioli recipe I could easily make…

Hope @ With A Side Of Hope October 28, 2011 at 7:38 am

This sauce looks delicious! I’ve tried making a pumpkin sauce before and I didn’t like it. I should try yours though. Although, I’m thinking that I’m more a pumpkin sweets person than a pumpkin savory person. That sauce does look good though! :)

Christin October 28, 2011 at 11:29 am

Dang…I am so being a bad wife too! Travis has been keeping up dishes and laundry for me even! (now that’s love!)

I love your photo tutorials…I am such a visual learner, it makes it so easy to follow! :)

I haven’t really had much experience with pumpkin in a savory setting…but your pasta looks delicious!!

Christin@purplebirdblog October 28, 2011 at 11:44 am

I love using pumpkin to make pasta sauce, and I bet the sage is an amazing addition! I forget how awesome sage is until Thanksgiving rolls around!

Heather @ Kiss My Broccoli November 4, 2011 at 11:25 am

I’m the same way! Need to try more recipes with sage!

Stephanie @cookinfanatic October 28, 2011 at 11:49 am

This recipe looks so so so good! I love pumpkin in savory dishes! I made a pumpkin coconut chickpea curry last year that I really enjoyed – spicy plus sweet flavors, so fun :)

http://cookinfanatic.com/2010/10/pumpkin-coconut-chickpea-curry/

Kim @ The Family Practice October 28, 2011 at 12:00 pm

That looks and sounds amazing! I love pumpkin in unexpected dishes! I had pumpkin soup the other day with sharp cheddar on top – so good! NEVER would have though cheese and pumpkin would be good together. I’ll have to try this recipe out soon, I do have a real pumpkin just waiting to find its life purpose ;)

Becky at Vintage Mixer October 28, 2011 at 12:17 pm

How am I just finding your blog?! love it! And what’s really weird is that I made a very similar pasta last night but with a butternut squash sauce.

Janetha October 28, 2011 at 12:46 pm

Haha I have no idea.. I have been commenting on your blog for awhile now!

julie October 28, 2011 at 12:56 pm

this is just fabulous. just fabulous. and like sage is such an underrated spice. i love this. you’re genius

Lauren @ Oatmeal after Spinning October 28, 2011 at 2:29 pm

I’m a dumbass. I have a pumpkin chili recipe (looks like I’m not the only one): http://oatmealafterspinning.com/2011/10/09/apple-pickin-and-pumpkin-chili/

I also made butternut squash gnocchi the other night, which I think would be even BETTER with pumpkin.
http://oatmealafterspinning.com/2011/10/25/meatless-monday-butternut-squash-gnocchi-with-coconut-sage-sauce/

Naomi(onefitfoodie) October 28, 2011 at 2:42 pm

uhhhhh i want that now. it looks so comforting but healthy! ahh looks amazing…i am ubber impressed (well not at all acutally because you come up with the BEST recipes!!)

love you!

denise October 28, 2011 at 2:50 pm

This sounds amazing!

p.s. Isn’t funny that some things remind you of certain people. I guess you’ve made your love of owls so well-known that I can’t look at one without thinking…”Oh, Janetha would love this.” Weird. Anyway…I had that moment when I saw these: http://www.westelm.com/products/owl-measuring-cups-e612/?pkey=cgifts-for-kids

Heather @ Get Healthy with Heather October 28, 2011 at 3:29 pm

I’ve made pumpkin lasagna a couple times and REALLY liked it. This looks WAY more simple! And you aren’t the only one who’s bad at cleaning… I just keep getting worse and worse :( Good luck with it!

christine October 28, 2011 at 6:37 pm

Pumpkin Pancetta Penne is on the menu for Saturday night at my house, actually! I sneak a few diced carrots into the sauce and top with slivers of crisped pancetta. I also use less wine and more broth but that’s just a taste thang. Great option to sub with sausage….it’s like pumpkin bolognese now!

TeriLyn [a foodie stays fit] October 29, 2011 at 10:44 pm

I’m totally making this for Halloween night.

Sierra @ Posh Meets Pavement October 30, 2011 at 4:18 pm

As soon as I get my hands on some ground turkey, I am making this recipe. I made a pumpkin pasta sauce with laughing cow cheese wedges a couple years ago and it was beyond amazing. This flavor profile matches it, so I can only imagine how incredible it must taste. Thanks for the great recipe. Very innovative and pretty healthy too!

Lauren @ Oatmeal after Spinning October 30, 2011 at 7:34 pm

I made this tonight and it was AMAZING! Thanks so much for posting it!!

Faith October 31, 2011 at 10:48 am

Love savory pumpkin! I’ve made pumpkin chili and curried pumpkin soup but never combined it with pasta and sage. Yum!

Heather @ Kiss My Broccoli November 4, 2011 at 11:27 am

Yum!! I may be making this soon to go with my spaghetti squash obsession that has developed over the last couple of weeks! Love cooking with wine and though I’ve only tried a few savory pumpkin dishes, I think it’s safe to say that I’m a fan of ALL things pumpkin!

kristen November 14, 2011 at 8:08 pm

Made this for dinner tonight- soo good! Hubby was skeptical of the description but loved it. Thanks!

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