Pasta with Pumpkin and Spicy Sausage

With the exception of the Parmesan garnish, we used our favorite gluten-free spaghetti. If you’re sensitive like my kid, you could easily omit it and use nutritional yeast. Without using dairy, the texture is so smooth and velvety because to the full-fat coconut milk.

I’ll just say that in my book, it’s a green.

I don’t assert that I’m infallible or that I know more than anyone else. particularly Autumn.

Just what makes sense to me, really. And I have faith in the outcomes I’ve had for situations like this.

The good news is that this recipe is FULLY green because I also included spinach and onions in it. For this, I forfeited two yellow cards, but it was well worthwhile. A serving is almost two cups, and it is quite filling.

Which brand of spicy chicken sausage do you purchase?
For meals like this, I always search for low-sodium, lean turkey sausages that are raw rather than precooked. If there’s a Wegmans in your area, I really recommend their chicken sausage! Make mine instead if you can’t find anything suitable; it will still be tasty!

Although the Spicy Chicken or Turkey Sausage is the ideal protein to pair with the sauce, I also made the sauce without them (and I also omitted the spinach) and kept it in my refrigerator.
Even if you want to skip the meat on Mondays, you can do it. In any case, I hope you enjoy this dish as much as we do!

Pasta with Pumpkin and Spicy Sausage

The ideal Fall family supper is this 21 Day Fix spicy sausage and pumpkin pasta. And if you haven’t had a savory pumpkin meal, you should definitely try this creamy and wonderful pasta!

Ingredients

2 teaspoons clarified or vegan butter
1 teaspoon olive oil
2 minced garlic cloves and 1/2 cup of chopped onion
1 pound of spicy Italian chicken or turkey sausage, or use this
1 cup of pureed pumpkin
1 and a half cups of chicken stock
full-fat coconut milk, 1/3 cup (I love So Delicious Culinary Coconut Milk)

1/2 teaspoon salt
2 1/2 cups of baby spinach, diced
1/3 cup of pecorino romano or parmesan of superior grade
3 cups of cooked whole-wheat or gluten-free pasta (2 cups raw for IP)
Instructions

Remove the turkey sausage from its casing and cook it thoroughly in a big pan over medium heat. Heat has been removed; placed aside.
Onions are added once the butter and oil have melted over a low heat. Cook onions until they are tender and transparent. Cook the garlic for one more minute after adding it.

Stir in the pumpkin, chicken broth, and salt after adding them to the onion mixture. Low-heat the coconut milk after adding it. If necessary, taste and adjust the seasoning.
Sausage and spinach are added, and the mixture is heated gently until the spinach wilts. Pasta is added last, then cheese is added on top.

Set the IP to saute and when it becomes hot, melt the butter with the oil before adding the onions and frying them until they are tender and transparent. Cook the garlic for one more minute after adding it.
Remove the sausage from its casing, put it to the IP, and cook it through by browning it.

Stir thoroughly before adding pumpkin, chicken broth, and salt to the meat and vegetable combination.
Incorporate 2 cups of uncooked spaghetti. Cook for 2 minutes on manual with the lid locked. Quickly release after completion.
Add the coconut milk and spinach and stir until the spinach wilts once the steam has dissipated and the lid can be safely opened. If necessary, taste and adjust the seasoning. Add cheese on top, then relish!