This Pumpkin Pasta with Italian Turkey Sausage is the perfect Fall meal! Simple to make, packed with delicious pumpkin flavor, and is ready in less than 30 minutes!

Makes 8 servings

The flavors of Fall come together to create the most delicious flavor- pure pumpkin puree with savory Italian turkey sausage, sage seasonings, and creamy parmesan-creating the perfect flavored Fall dish.

This flavorful, Pumpkin Pasta with Italian Turkey Sausage will be enjoyed by the entire family, and can be made in less than 30 minutes-making it the ultimate weekday comfort meal!

If you’re looking for a vegetarian or dairy free option? Simply omit the turkey sausage and you have yourself a vegetarian comfort meal! And feel free to omit the milk and parmesan if you’re wanting a dairy-free meal.

What ingredients do I need to make this Pumpkin Pasta with Italian Turkey Sausage?

• Pasta-any pasta would work. I like using rigatoni, rotini, or penne pasta. You can use Barilla Plus penne pasta which has higher protein than regular penne pasta and is lower in points. Fiber Gourmet rotini or penne pasta is also a great choice; it is a little pricey but it is high in fiber and protein and much lower in points. You can find it HERE on Amazon. Feel free to use gluten-free pasta for a gluten-free meal.
• Onion– chopped.  
• Garlic cloves– minced.
• Italian chicken or turkey sausage– if you wanted a vegetarian pasta dish you can omit the sausage.
• Dried sage-for flavor
• Nutmeg-for flavor
• Chicken broth and pasta water- low sodium.  The pasta water helps thicken the sauce while chicken broth adds additional flavor. Feel free to use a mix of both.
• Pumpkin puree-canned or homemade. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• Fairlife skim milk-or milk of your choice. I love using Fairlife skim milk for added protein however, feel free to use the milk of your choice.
• Parmesan cheese-grated.
• Kosher salt-to taste
• Fresh parsley-minced for garnish 

How do I make this Pumpkin Pasta with Italian Turkey Sausage?

Cook pasta in a large pot in salted water until al dente. Reserve 1 cup pasta water to add after dish is cooked. Drain the pasta.

Spray a large sauté pan with nonstick cooking spray and heat over medium-high heat. Add turkey sausage to the pan and break up with a spatula. Cook sausage until browned and no longer pink. Drain any excess fat and return to pan. 

Add onion and sauté for 3-4 minutes until light golden brown. Add the garlic.

Reduce the heat to medium, and add the dried sage, nutmeg, chicken broth and pumpkin puree. 

Stir the sauce to combine. Add the milk and continue to stir and cook for another 2 minutes. 

Remove from heat and stir in Parmesan cheese. Season with salt, to taste.

Stir in cooked pasta. If the sauce is too thick, add a little bit of pasta water (a tablespoon) at a time until you reach the desired consistency.

Garnish with fresh minced parsley and serve warm.

Ingredients: 

• 1 lb. pasta-any pasta would work. I like using rigatoni, rotini, or penne pasta. You can use Barilla Plus penne pasta which has higher protein than regular penne pasta and is lower in points. Fiber Gourmet rotini or penne pasta is also a great choice; it is a little pricer than regular pasta however, it is higher in fiber and protein and much lower in points. You can find it HERE on Amazon.
• 1 cup onion, chopped 
• 2 large garlic cloves, minced
• 1 lb. Italian chicken or turkey sausage
• ½ tsp dried sage
• ¼ tsp nutmeg
• 1 cup low sodium chicken broth
• 1 (15 oz.) can pumpkin puree-be sure to use plain pumpkin puree, not pumpkin pie filling.
• ¼ cup Fairlife skim milk, or milk of your choice  
• 2 Tbsp grated Parmesan cheese
• Kosher salt, to taste
• 2 Tbsp parsley, minced for garnish 

Directions: 

1. Cook pasta in a large pot of salted water until al dente. Reserve 1 cup pasta water and drain the pasta.
2. Spray a large sauté pan with nonstick cooking spray and heat over medium-high heat. Add turkey sausage to the pan and break up with a spatula. Cook sausage until browned and no longer pink. Drain any excess fat and return to pan. 
3. Add onion and sauté for 3-4 minutes until light golden brown. Add the garlic.
4. Reduce the heat to medium, and add the dried sage, nutmeg, chicken broth and pumpkin puree. 
5. Stir the sauce to combine. Add the milk and continue to stir and cook for another 2 minutes. 
6. Turn off the heat and add Parmesan cheese. Season with salt, to taste.
7. Stir in cooked pasta. If the sauce is too thick, add a little bit of pasta water (a teaspoon) at a time until you reach the desired consistency.
8. Garnish with fresh minced parsley and serve warm.
9. Store leftovers in an air tight container in the fridge for up to 5 days.

Makes 8 ( 1 and 1/4 cup) servings

• 9 WW Points® per serving if using rigatoni
• 8 WW Points® per serving if using Barilla Plus Penne pasta
• 6 WW Points® per serving if using Fiber Gourmet Rotini
• 6 WW Points® per serving made rigatoni and without the turkey sausage

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Recipe adapted from Food Folks and Fun. This recipe was recreated and lightened up by the using protein packed Fairlife milk instead of heavy cream and using an Italian turkey sausage for a more point friendly dish! Enjoy!

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