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    You are in: Home / Recipes / Pumpkin Pasta With Turkey Sausage Recipe
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    Pumpkin Pasta With Turkey Sausage

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef Lise's Note:

    A friend shared a similar recipe with me some years back--I have seen it onthis site too. This is how I make it now. My changes substitute lower-fat items but this still tastes rich and delicious. This has become a family favorite! I keep pumpkin in the pantry year-round now. I have to leave out the onion now because I have developed some strange intolerance--and it still tastes great!

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Brown sausage in 1 tablespoon olive oil. Transfer the sausage to paper towel and drain fat from the pan. Add 1 tablespoon olive oil and saute onion and garlic until tender. Add bay leaf, turkey sausage, juice and apple cider vinegar. Reduce liquid to half (about 2 minutes). Add chicken broth and pumpkin, stir until the mixture bubbles. Return turkey sausage to the pan, reduce heat and add evaporated milk. Season with cinnamon, nutmeg, salt and pepper. Simmmer 5-10 minutes if the sauce needs to thicken. Serve over penne pasta and top with fresh grated parmesan if you desire.

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    Nutritional Facts for Pumpkin Pasta With Turkey Sausage

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 564.2
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 2.0 g
    Cholesterol 45.6 mg
    Sodium 946.6 mg
    Total Carbohydrate 83.9 g
    Dietary Fiber 4.7 g
    Sugars 22.4 g
    Protein 24.3 g

    The following items or measurements are not included:


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