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    Home » Recipes » Dinner » Pasta with Pumpkin, Sausage and Spinach

    Pasta with Pumpkin, Sausage and Spinach

    Updated: Aug 22, 2023 by Veronica Noone · This post may contain affiliate links · 40 Comments

    pasta with pumpkin pin

    Believe me, I never thought I would put those three things together either. Pumpkin? Sausage? Spinach? But Oh.My.Word! So yummy!

    I saw Rachel Ray make something similar a while back and I think she used fresh sage and nutmeg. So those are the flavors I stuck with. Of course starting with a base of onion and garlic.

    The result was surprisingly delicious! The sausage helped flavor the pumpkin sauce and using fusilli (curly pasta) helps the pumpkin stick to the noodle guaranteeing The Husband and Little Guy would be eating it. 🙂

    Speaking of, I did NOT tell them what I was making. I just told them we were having sausage and pasta. At one point the husband came over to give it a stir and I cringed thinking he was going to ask me what it was. Instead he simply said it looked and smelled good. I was shocked.

    We sat down to eat and the only complaint they had was the spinach. Both kind of moved it out of the way to get to the pasta and sausage. but hey... They ATE it without argument. Win in my book.

    I did tell them it was pumpkin afterwards and their reactions were priceless. The Little Guy was ecstatic, thinking it was cool. The Husband? Well he said he would never eat it again. Jokingly, of course. 🙂

    Oh! I got creative with sausage tonight in honor of the Johnsonville Pastaville Italian Sausage Recipe Contest. Keep you eyes peeled later this week for a special giveaway in honor of the contest!

    Ingredients

    • 1 small onion chopped
    • 3 cloves of garlic diced
    • 1 package of mild Italian sausage (preferably turkey and preferably frozen)
    • 1 15oz can of chicken broth
    • 1 15oz can of pumpkin
    • ¼ cup of non fat greek yogurt
    • 1 teaspoon ground sage
    • â…› teaspoon ground nutmeg
    • ¼ teaspoon kosher salt
    • ¼ teaspoon fresh ground black pepper
    • 8 oz whole wheat fusilli pasta
    • About â…“ of a bag of fresh baby spinach leaves

    Instructions

    I recommend keeping the sausage frozen as it's easier to cut. Simply pull the package of the freezer, pop in the microwave for a minute and then cut in slices.

    Put up a pot of water and cook the pasta according to the package.

    While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic.

    Once brown add the chicken broth and bring to a boil.

    Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.

    By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Add the spinach and stir in until it wilts.

    Serve with a sprinkle of parmesan!

    I'm getting 5 servings out of skillet, each just under 2 cups. The nutritional information is based on turkey sausage which is much leaner then traditional.

    📖 Recipe

    pasta with pumpkin featured

    Pasta with Pumpkin, Sausage and Spinach

    Creamy pumpkin, hearty sausage, and fresh spinach come together in this delicious pasta dish. Perfect for a weeknight dinner or special occasion.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 10 cups
    Calories 102 kcal

    Ingredients
      

    • 1 small onion chopped
    • 3 cloves of garlic diced
    • 1 package of mild Italian sausage preferably turkey and preferably frozen
    • 1 15 oz can of chicken broth
    • 1 15 oz can of pumpkin
    • ¼ cup of non fat greek yogurt
    • 1 teaspoon ground sage
    • â…› teaspoon ground nutmeg
    • ¼ teaspoon kosher salt
    • ¼ teaspoon fresh ground black pepper
    • 8 oz whole wheat fusilli pasta
    • About â…“ of a bag of fresh baby spinach leaves

    Instructions
     

    • I recommend keeping the sausage frozen as it's easier to cut. Simply pull the package of the freezer, pop in the microwave for a minute and then cut in slices.
    • Put up a pot of water and cook the pasta according to the package.
      8 oz whole wheat fusilli pasta
    • While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic.
      1 small onion chopped, 1 package of mild Italian sausage, 3 cloves of garlic diced
    • Once brown add the chicken broth and bring to a boil.
      1 15 oz can of chicken broth
    • Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
      1 15 oz can of pumpkin, ¼ cup of non fat greek yogurt, 1 teaspoon ground sage, ⅛ teaspoon ground nutmeg, ¼ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper
    • By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Add the spinach and stir in until it wilts.
      About â…“ of a bag of fresh baby spinach leaves
    • Serve with a sprinkle of parmesan!

    Nutrition

    Calories: 102kcalCarbohydrates: 19gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 237mgPotassium: 232mgFiber: 3gSugar: 3gVitamin A: 4663IUVitamin C: 7mgCalcium: 29mgIron: 1mg
    Keyword Pasta, pumpkin, Sausage, Spinach
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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    1. Nancy Clisham

      October 11, 2014 at 7:57 pm

      I am new to your website and can't wait to try some of your recipes. Need to make some of the delicious soups. Thanks so much

      Reply
    2. jeanne

      October 12, 2012 at 11:42 am

      This was inspired! I made this last night & it was great! One note: the sauce was a little runny, so next time I will either cook down longer (i was in a hurry, what else is new) or maybe use less broth--?
      Anyway, it was still great!

      Reply
    3. roni

      October 31, 2011 at 10:52 am

      kielbasa - I'm not a big kielbasa fan but if you like it I'm sure it would be fine.

      Reply
    4. Beth

      October 29, 2011 at 11:05 am

      How do you think it would turn out using kielbasa?

      Reply
    5. roni

      September 30, 2011 at 7:34 pm

      Your welcome. I will always list old points. I will forever be a fan. 🙂

      Reply
    6. Megan (The Runner's Kitchen)

      September 30, 2011 at 11:58 am

      This looks great! I might make it this weekend 🙂

      Reply
    7. Tracy B

      September 30, 2011 at 10:03 am

      I just want to say that it is so great to have the old WW points listed in your recipes since that is the plan that has always worked for me. Thanks so much for this very great site!

      Reply
    8. Scraphappytwinmom

      July 15, 2011 at 9:27 am

      This sounds awesome! I had pumpkin ravioli with the family while vacationing in Seattle (a fresh and natural "Foodie" heaven!) and we loved it! So I cannot wait to try this! I just found your website this week and have made a ton of your recipes which my picky eaters have loved! Tip for dog owners- Mark Moroni's show gave a tip about adding pumpkin to wet dog food. Stretches your dollar and increases fiber for your dog. Mine love it!

      Reply
    9. Rosemary

      February 05, 2011 at 8:59 pm

      This sounds like a really interesting combination! I'm vegan so will try a version with meatless sausage and soy yogurt. Thanks for sharing!

      Reply
    10. roni

      January 06, 2011 at 11:33 am

      Thanks! That's my goal. The book is on the way.. I'm self publishing! 🙂

      Reply
    11. Alexa

      January 06, 2011 at 11:29 am

      I was poking around the kitchen last night trying to think of a way of combining what I had to make something a bit different and I noticed that I had a can of pumpkin - I remembered reading this recipe a while ago and so I thought - "why not"? Such compliments I got - the meal was delicious! I used Wegman's "chicken sausages with spinach and feta cheese" as well as some onions and mushrooms. I didn't have any yogurt, but I found just adding a little bit of white wine made the sauce tasty too!

      You have great ideas which can be used by real people whipping together meals on regular weeknights! Thanks for the blog - I hope you can publish your cookbook!

      Reply
    12. Nubia

      December 13, 2010 at 8:30 pm

      I was so excited to try this meal that I cooked twice in a day (very rare!). I usually only cook once and eat the leftovers. Anywho, this was SO yummy!

      My hubby said, "Pumpkin? Wow, it's good!" Of course, silly man! I also added some pumpkin to my tomato sauce (following a comment on your blog) and it made it 10X better.

      Awesome recipe :]

      Reply
    13. Amy

      December 12, 2010 at 12:20 pm

      thanks i will def try it and let you know how it comes out

      Reply
    14. roni

      December 12, 2010 at 10:33 am

      Amy - You can use any meat you like but without sausage you'll probably have to bump op the seasoning. Maybe a bit more sage and garlic. The sausage does help flavor the pumpkin. If you give it a try let us know!

      Reply
    15. Amy

      December 12, 2010 at 10:31 am

      do you think if i make this with ground chicken breast or would it change the flavor of it? because the hubby doesnt like sausage

      Reply
    16. Emily

      November 14, 2010 at 12:58 am

      Tried this today and it was amazing. I added some extra spinach and used veggie sausage. The flavors are wonderful - absolutely perfect this time of year. Thanks for the unique and delicious recipe!

      Reply
    17. Kaye

      November 13, 2010 at 1:55 pm

      This sounds wonderful! I just found your blog froma Weight Watchers Message Board. I'm looking forward to trying lots of new recipes!

      Reply
    18. Michelle @ Turning Over a New Leaf

      November 11, 2010 at 12:00 am

      This look so good! I think I'm going to make it this weekend! 🙂

      Reply
    19. Sarah @ Mum In Bloom

      November 10, 2010 at 7:40 am

      Roni this was perfect and we'll be serving it again and again. Everyone had 2 bowls of this delicious supper. See my post & pics here
      http://muminbloom.blogspot.com/2010/11/pasta-with-pumpkin-sausage-and-spinach.html

      Thank you!!

      Reply
    20. Rachel

      November 06, 2010 at 7:36 am

      Made this last night and as I was making it, my fiance walked in the kitched, spotted the pumpkin and said, with full on attitude, "we're having pumpkin in our dinner?!?!" I had to giggle thinking of your family 🙂 I told him to just keep an open mind (and reminded him that if he didn't like it, he knows where Subway is)...wouldn't you know...he had 2 helpings!!! Thanks for posting this!! Can't wait to make it again!

      Reply
    21. Grace

      November 05, 2010 at 12:35 pm

      I've never made anything (longtime lurker) but I made this last weekend and it made enough for an entire weeks worth of dinners. I didn't have sage so I omitted that, I bumped up the spinach, omitted the yogurt and used vegan italian sausage and it was DELICIOUS! So warm and hearty-thanks Roni!

      Reply
    22. Connie

      November 04, 2010 at 4:34 pm

      Who woulda thought this combination would be so excellent!! I made it with a 16 oz box of pasta and it was still spicey and flavored enough.

      Reply
    23. roni

      November 03, 2010 at 8:09 am

      Oh yea.. sausage brand is a huge variable! Glad you liked it! 🙂

      Reply
    24. hila

      November 03, 2010 at 7:28 am

      I made this last night, it was a wonderful fall dish! When I calculated it was 10 points per serving but I am sure that is because of things like different brands of pasta and turkey sausage.

      Reply
    25. Christine

      November 02, 2010 at 8:06 am

      Tried this last night but I had to modify it slightly since I didn't have all of the ingredients (used beef broth instead of chicken and thyme instead of sage). Would have been better your way for sure, but it was still pretty good and my husband even found some good things to say about it! Definitely a winner! Thanks! 🙂

      Reply
    26. Christie

      October 31, 2010 at 7:38 pm

      I made this tonight and it was really really good. My husband is not a big fan of pumpkin and I can't get enough so I was worried that he wouldn't like it. I tried to hood wink him but he caught me in the middle of scooping pumpkin out of the container... Still though, he liked it and even went back for seconds 🙂

      I didn't have any sage so I omitted but I'd like to get some and try it again with the sage.

      Reply
    27. Michelle

      October 31, 2010 at 7:37 pm

      That's perfect! Thanks Roni!

      Reply
    28. roni

      October 31, 2010 at 7:32 pm

      Oh sorry! Should have been more specific. The package I use (and most I buy for some reason) are right around 20 oz. Usually 5-6 links.

      Hope that helps!

      Reply
    29. Michelle

      October 31, 2010 at 5:30 pm

      Question please! How much sausage is in the one package? I buy a spinach & feta turkey sausage from costco but naturally, there's about 12 sausages in the package so I'm thinking maybe 2 - 3 sausages would cover it. Thanks Roni! This looks fantastic.

      Reply
    30. ashley

      October 30, 2010 at 9:08 pm

      I just made this, it was delicious. I had to vary it a bit based on what i had, but it still came out great! I used vegetable rotini instead of fusili, ommitted the nutmeg, and used veg. broth instead of chicken. I'm looking foward to the leftovers tommorrow 🙂

      Reply
    31. Josie @ Skinny Way Of Life

      October 27, 2010 at 8:30 pm

      I've never used just pumpkin but I ALWAYS add pumpkin to my homemade sauce (instead of tomato paste)! It thickens, doesn't change the color and it adds a certain flavor to the sauce. it's a great way to add vitamins while fooling the hubby and my 4 yr. old...we had turkey sausage and raviolis last night with added pumpkin to the sauce : ) deeelish and such an awesome trick!! i'm going to have to try this, maybe i'll get lucky and hear no complaints lol!

      Reply
    32. Alison

      October 27, 2010 at 3:08 pm

      You sure are an inventive clever cook, and I really enjoy your blog. Thanks so much for sharing your creativity.

      Reply
    33. Christina

      October 27, 2010 at 2:27 pm

      This is one I will definitely be trying! I am doing a butternut squash pasta this week but this one sounds even better!

      Reply
    34. Kelly Boettcher

      October 27, 2010 at 9:50 am

      I am totally making this tonight! Thanks!

      Reply
    35. Tonyne @ Unlikely Success Story

      October 27, 2010 at 1:02 pm

      I think I will be making a vegetarian version of this tonight for dinner. Maybe using eggplant in place of the sausage! 🙂

      Reply
    36. Sarah @ Mum In Bloom

      October 27, 2010 at 7:52 am

      This looks crazy delicious! Wow, wow! You might enjoy Pumpkin Chili as well - here's the link to the recipe I made from the Whole Foods website http://muminbloom.blogspot.com/2009/11/recipe-turkey-pumpkin-chili.html

      Reply
    37. FoodontheTable

      October 27, 2010 at 11:38 am

      How do you create these cool combinations? I think all of these look delicious. Good call on the fusilli to catch all the good stuff.

      Reply
    38. roni

      October 27, 2010 at 6:06 am

      Please do! It's why I blog. 🙂

      Reply
    39. Debbi Does Dinner Healthy

      October 26, 2010 at 10:38 pm

      Mind if I feature this on my Saturday Stumbles post? It looks awesome and I LOVE how you faked out the family! I'm so making this! Thanks!

      Reply
    40. Alysa Bajenaru, RD, CPT

      October 26, 2010 at 10:31 pm

      Will definitely be trying this one out soon!

      Reply

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