Pumpkin Pasta with Sausage and Wild Mushrooms
Indulge in the cozy flavors of fall with this Pumpkin Pasta with Sausage and Wild Mushrooms recipe! Featuring tender pasta tossed in a creamy pumpkin sauce infused with Parmesan, garlic, and a hint of nutmeg, this dish strikes the perfect balance of savory and comforting. The addition of hearty Italian sausage and earthy wild mushrooms—such as cremini or shiitake—adds layers of richness and texture. Quick to prepare in just 45 minutes, this recipe is an ideal weeknight dinner or an elegant option for entertaining. Garnished with fresh parsley and extra Parmesan, this pumpkin pasta is a seasonal delight that's sure to impress. Perfect for fans of fall recipes, creamy pasta dishes, and innovative comfort food!
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Recipe Information
Ingredients
- 12 oz Pasta (such as fettuccine or rigatoni)
- 2 tbsp Olive oil
- 8 oz Italian sausage (casings removed)
- 8 oz Wild mushrooms (such as cremini, shiitake, or chanterelles), cleaned and sliced
- 3 Garlic cloves, minced
- 1 cup Canned pumpkin puree
- 1 cup Heavy cream
- 1 cup Chicken or vegetable broth
- 1 cup Parmesan cheese, grated
- 0.25 tsp Ground nutmeg
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned and fully cooked, about 5-7 minutes. Transfer the cooked sausage to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced wild mushrooms and cook until they are golden and tender, about 5-6 minutes. Season lightly with salt and pepper, then stir in the minced garlic and cook for 1 more minute. Remove the mushrooms from the skillet and set aside with the sausage.
Reduce the heat to medium-low and add the canned pumpkin puree, heavy cream, and chicken or vegetable broth to the skillet. Stir well to combine, then add the grated Parmesan cheese and ground nutmeg. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Return the sausage and mushrooms to the skillet, stirring to coat them in the sauce. Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is achieved.
Taste the pasta and adjust seasoning with additional salt and black pepper if needed.
Serve the pasta in bowls, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.6 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1054 mg | 81% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
