Description
This One Pot Pumpkin Pasta is a creamy, flavorful dish combining tender whole wheat penne with a savory pumpkin sauce, seasoned chicken apple sausage, spinach, and a blend of cheeses. Perfect for an easy weeknight dinner, it simmer-cooks the pasta right in the sauce for a comforting and wholesome meal with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 (12 oz) package fully cooked chicken apple sausage, sliced
- ¼ cup dry white wine (or substitute with additional chicken broth)
- 3 cups chicken broth or vegetable broth
- ¾ cup skim milk or milk/cream of choice
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) box whole wheat penne or pasta of choice
- 1 tablespoon minced garlic
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 (5 oz) bag spinach, roughly chopped
- 1 cup freshly shredded white cheddar cheese (about ½ of an 8 oz block)
- ¼ cup shredded parmesan cheese
- Roasted salted pecans, chopped (for garnish, optional)
Instructions
- Heat oil and sauté aromatics: Heat a large stock pot over medium heat and add the olive oil. Once hot, add diced yellow onion and sliced chicken apple sausage. Sauté for 5-10 minutes until onion is tender and sausage is browned, ensuring full flavor development.
- Add liquids and pumpkin: Whisk in the white wine, chicken (or vegetable) broth, skim milk (or chosen milk/cream), and pumpkin puree until the mixture is smooth and well combined.
- Add pasta and seasonings: Stir in whole wheat penne, minced garlic, salt, black pepper, cinnamon, and cayenne pepper thoroughly so the pasta is evenly coated with the sauce.
- Simmer the pasta: Increase heat to medium-high or high to bring the mixture to a simmer, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
- Cook until al dente: Once simmering, reduce heat to maintain a gentle simmer. Cook for 6-8 minutes or until the liquid is mostly absorbed and the pasta is tender but firm to the bite, stirring frequently to avoid sticking.
- Finish with greens and cheese: Remove the pot from heat, then stir in the roughly chopped spinach, white cheddar, and parmesan cheeses until the cheeses fully melt, creating a creamy, rich sauce.
- Season and serve: Taste the dish and adjust seasoning with additional salt or pepper as desired. Serve immediately, garnished with chopped roasted salted pecans if using for added crunch and flavor.
Notes
- Cooking time may vary depending on the type and shape of pasta used; if the pasta appears underdone and the sauce too thick, add extra broth in small amounts to continue cooking.
- If the pasta is done but the sauce is too watery, drain some excess liquid before adding the cheese as the sauce will thicken further off heat.
- Chicken apple sausage can be substituted with other fully cooked sausages or plant-based alternatives for a different twist.
- Use whole milk or cream instead of skim milk for a richer sauce.
- For a vegan version, substitute cheese with vegan alternatives and use plant-based milk and sausage.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 30 mg
