Description
Indulge in a warm bowl of Fusilli with Pumpkin and Sausage, a delightful autumn-inspired dish that perfectly balances creamy pumpkin with savory sausage. Perfect for cool evenings!
Ingredients
Scale
- 12 ounces fusilli pasta
- 1 cup pumpkin puree (canned or homemade)
- 8 ounces sausage (your preferred type)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
- 2. **Sauté the Sausage**: In a large skillet over medium heat, add olive oil. Once hot, add sausage (casings removed) and cook until browned, about 5 to 7 minutes. Break into bite-sized pieces as it cooks.
- 3. **Add Aromatics**: Stir in chopped onion and cook for 3 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
- 4. **Incorporate Pumpkin**: Stir in pumpkin puree and broth, mixing well. Let simmer gently for about 5 minutes to meld flavors.
- 5. **Combine Pasta & Sauce**: Add cooked fusilli to the skillet with the pumpkin-sausage mixture. Toss to coat evenly and season with salt and pepper if needed.
- 6. **Serve It Up**: Transfer servings to plates or bowls, topping each with freshly grated Parmesan cheese before enjoying!
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 35mg
Keywords: - Substitute sausage with turkey or plant-based options for a lighter version. - Add kale or spinach for extra greens. - A sprinkle of nutmeg enhances autumn flavors.