Description
Fusilli with Pumpkin and Sausage is a creamy, comforting dish that combines savory flavors and seasonal ingredients, perfect for cozy autumn nights.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup pumpkin puree
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 8 oz Italian sausage (sweet or spicy)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add sliced Italian sausage. Cook until browned and crispy, about five minutes. Remove from skillet and drain excess fat if necessary.
- In the same skillet, add chopped onion and cook until translucent, about three minutes. Stir in minced garlic and sauté for an additional minute until fragrant.
- Pour in pumpkin puree and heavy cream into the skillet. Season with nutmeg, salt, and pepper to taste. Stir constantly until well combined and heated through.
- Add cooked fusilli back into the skillet along with cooked sausage. Toss everything together until pasta is well-coated in creamy sauce.
- Transfer servings onto plates or bowls, sprinkle generously with grated Parmesan cheese, then enjoy!
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
Keywords: Substitute Italian sausage with turkey or plant-based sausage for lighter options. Enhance flavors by adding sage or extra nutmeg. Store leftovers in an airtight container in the fridge for up to three days.