Creamy Pumpkin Pasta
(GF, DF, Egg free, Nut free, Soy free)
Ingredients
Sausage
- 1 lb ground turkey
- ⅓ cup yellow onion diced small (about 1/2 an onion)
- 1½ tsp sea salt
- ½ tsp fresh cracked pepper
- 1 tsp garlic powder
- 1 tsp dried sage
- ½ tsp dried thyme
- ⅛ tsp cayenne pepper
Pumpkin Sauce
- 1 cup pumpkin puree
- ¾ cup coconut cream (or coconut milk)
- ¾ cup chicken bone broth
- 2 cloves garlic minced
- 1 Tbsp ginger finely grated (or ½ tsp dried)
- ¼ tsp sea salt or to taste
- ⅛ tsp fresh cracked pepper
Other
- 2 Tbsp extra virgin olive oil for coating the pan
- 2 cups mixed greens
- 12 oz brown rice penne noodles (I love Jovial Foods)
Instructions
- Cook your noodles according to the directions on the package.
- Make your sausage by thoroughly mixing all of the "Sausage" ingredients in a mixing bowl. It helps to use your hands to ensure the spices have made their way through all the meat.
- Heat a large skillet over medium high heat, coat it with some olive oil, and then cook the sausage until the turkey is no longer pink and is starting to brown.
- While the turkey sausage is cooking, add all of your sauce ingredients to a small mixing bowl and whisk until smooth.
- Add the 2 cups of mixed greens to the pan of sausage, and cook and stir until it's wilted.
- Pour the sauce over the sausage and cook for 2-3 minutes, or until you start to smell the garlic and ginger. Give it a little taste to see if it needs more salt. Season to taste.
- When your noodles are done cooking, drain them, and then pour them into the sausage and sauce pan. Stir to combine.
- Enjoy!