Ingredients
2 cups uncooked multigrain bow tie pasta1/2 pound Italian turkey sausage links, casings removed1/2 pound sliced fresh mushrooms1 medium onion, chopped4 garlic cloves, minced1 cup reduced-sodium chicken broth1 cup canned pumpkin1/2 cup white wine or additional reduced-sodium chicken broth1/2 teaspoon rubbed sage1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1/4 cup grated Parmesan cheese1 tablespoon dried parsley flakes
Preparation
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
