Creamy Pumpkin Pasta with Bratwurst
Tender pasta and savory bratwurst tossed in a rich pumpkin cream sauce for an easy, satisfying fall dinner.
Servings: 8 servings
Calories: 450kcal
Equipment
- pasta pot optional
- 6 quart stockpot optional
- colander optional
- cooking spider optional for transferring pasta
- tongs optional
- silicone spoonula optional
- slotted spatula for browning the sausage
- box grater optional
Ingredients
- 1 pound rigatoni cooked (according to package directions), and drained (making sure to reserve 1 cup of the pasta cooking liquid).
- 1 tablespoon canola oil avocado oil may be substituted
- 1 pound bratwurst removed from the casings
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) pure pumpkin purée (not pumpkin pie mix)
- 4 ounces cream cheese
- ⅛ teaspoon freshly grated nutmeg or to taste
- ⅛ teaspoon ground allspice
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 C).
- Cook the pasta according to the package directions. Drain, and keep warm, reserving 1 cup of cooking liquid.
- In a large skillet over medium/high heat, brown the sausage in the canola oil, breaking up the sausage with a wooden spoon as it browns.
- Add the onion and garlic and cook until the sausage is no longer pink.
- Stir the pumpkin purée, cream cheese, nutmeg, allspice, salt and pepper into the sausage until well blended.
- Add the drained pasta into the sausage mixture along with 1 cup of the reserved pasta cooking liquid. Stir well to combine.
- Spoon the pasta into a 3 quart baking dish that has been sprayed with cooking spray.
- Sprinkle the Parmesan cheese evenly over the pasta.
- Cover the dish and bake in a preheated 350 degree oven for 30 minutes.
- Uncover the dish a continue baking for an additional 5-10 minutes.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat, covered, in a moderate oven or air fryer until hot.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 47g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 783mg | Potassium: 394mg | Fiber: 2g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
