Pumpkin and Sausage Pasta

Pumpkin and Sausage Pasta is a deliciously savory pumpkin recipe that's hearty and comforting for all to enjoy!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

A few weeks ago I promised myself that I wasn't going to post any pumpkin recipes until we were well into September.

After all, pumpkin season is roughly three months long already, and for me, that's more than enough time (and recipes) without making it any longer than necessary.

The first pumpkin recipe of the season that I've decided to share with you is actually a recipe re-do for Pumpkin and Sausage Pasta.

It's a recipe that I originally posted three years ago, and it's been on my mind ever since.

I can't believe I've not made this delicious dish in all that time so you'd better believe that this pasta is well worth the wait!

This dinner is a family favorite in my house.

The Italian sausage is something that my carnivore husband craves, the spinach and nutmeg are my favorites for the fiber and nutrition, and the cream cheese and pumpkin puree that clings to the pasta making a creamy sauce is something that both my kids enjoy.

When re-making this recipe, I did switch up a few things and adapted it for what I had on hand in my pantry at the time.

PUMPKIN AND SAUSAGE PASTA   {PRINT THIS RECIPE}
Yield: 6-8 servings      Prep Time: 20 minutes     Cook Time: 10 minutes

1 lb. box of radiatore pasta, cooked and drained according to package directions, keep warm
1 lb. Italian sausage
1 tablespoon olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 cup chicken stock
6 ounces cream cheese, at room temperature
1 can (15 ounces) pumpkin puree
10 ounces frozen chopped spinach
⅛ teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese

-In a large skillet over medium/high heat brown and crumble the Italian sausage in the olive oil.
-Stir in the chopped onion and cook, stirring occasionally for 3-4 minutes.
-Stir in the garlic and cook for an additional 1-2 minutes.
-Reduce the heat to low and stir in the chicken broth, cream cheese, pumpkin, spinach, nutmeg, salt, and pepper.
-Carefully stir in the drained pasta and mix well to combine the pasta and sausage sauce.
-Right before serving, stir in the Parmesan cheese.
-Serve with additional Parmesan cheese if desired.

Normally at this point, I'd share a bunch of step-by-step photos with you about the process of making this recipe, but can you believe that I actually forgot to get my camera out?

True story.

Well, at least this recipe is straightforward enough with no tricky steps or instructions.

However, if you have any questions for me, please leave them in the comment section and I'll be happy to answer them just as soon as I can.

In the meantime, here are a few more photos I took of the completed dish.

Additional Pumpkin recipes:

And since I've officially kicked off pumpkin season here on my blog, here are a few other pumpkin recipes I've made over the years...Please enjoy!

Savory Pumpkin and Sage Pinwheel Appetizers: (shown below)

Pass The Pumpkin Pierogies, Please: (shown below)

Cocoa Clove Pumpkin Bread: (shown below)

Maple Pumpkin Cheesecake: (shown below)