Gluten-Free Pumpkin Pasta
The days are getting shorter and the evenings colder, but there is still bountiful produce in season. Fall offers a new variety of nutritious fruits and vegetables. My favorite—pumpkin. Loaded with Vitamin A, this jewel of fall has a mild flavor, virtually undetectable by finicky eaters (hint hint). Pumpkin is also high in Vitamin C, antioxidants, and phytonutrients. It’s a superfood! So dig in!
Prep time: 15 minutes
- 1 small onion chopped (about 1 Cup)
- 3 cloves of garlic, minced
- 4 mild Italian turkey or chicken sausage, lean, nitrate-free (preferably turkey and preferably frozen)
- 1 Tablespoon virgin coconut oil
- 2 Cups organic chicken broth (or 1 15-oz. Can)
- 1 15oz can organic pure packed pumpkin
- 1/4 cup Greek yogurt or goat’s milk yogurt
- 1 tsp ground sage
- 1/8 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 8 oz organic brown rice fusilli pasta (gluten-free)
- 1/2 bag organic fresh baby spinach leaves (more if you like and you want to be strong)
- Keeping the sausage slightly frozen makes it easier to cut into slices, or remove from the casing and cook as ground to decrease prep time.
- Cook the pasta according to package directions being careful not to overcook.
- While waiting for the water to boil, heat a large skillet over medium-high heat. Coat with 1 Tablespoon of extra virgin coconut oil. Brown the sausage with the onion and garlic.
- Once brown add the chicken broth and bring to a boil.
- Lower heat to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce just begins to boil again then lower to a low heat to 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.
- Add additional seasoning to taste. Serve with a sprinkle of fresh parmesan.