Pumpkin Pasta with Spicy Sausage

large saucepan with pumpkin pasta and spicy sausage topped with shredded parmesan cheese. pan is resting on a blue and white checkered napkin. Instant Pot is in the background of the photo

5 from 19 votes

This 21 Day Fix Pumpkin Pasta with Spicy Sausage is the perfect Fall family dinner! And if you haven't had a savory pumpkin dish, this creamy and delicious pasta is a great one to try!

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: American

Servings: servings

Calories: 438kcal

Author: Nancylynn

Ingredients

2 teaspoons vegan or clarified butter
2 teaspoons olive oil
1/2 cup diced onion
2 cloves garlic minced
1 lb spicy Italian chicken sausage or use this recipe to make your own
1 cup canned pumpkin puree
1/2-1 1/2 cups chicken broth For stove-top, start with 1/2 cup, adding up to a cup. For Instant Pot, use 1 1/2 cups.
1/3 cup full fat coconut milk
1/2 teaspoon salt
2 1/2 cups chopped baby spinach
1/3 cup good quality parmesan or pecorino romano
6 oz gluten free or whole grain pasta (measure 2 cups for the Instant Pot)

Instructions

Stove top

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and set aside.
Remove chicken sausage from casing and brown in a large skillet over medium heat until cooked through. Push sausage to the side of the pan, then add in butter.
Melt butter with oil over medium-low heat, then add onions. Cook until onions are translucent and soft. Add in garlic and cook for an additional minute.
Deglaze the pan with 1/2 cup chicken broth and add pumpkin to the onion mixture and stir until well combined. Add in coconut milk and half of the parmesan cheese and reduce heat to low until sauce is thickened and creamy. Add additional broth to the pan (up to another 1/2 cup) if sauce becomes too thick.
Stir in the spinach and cook over low heat until spinach wilts. Finally, add in pasta and top with remaining parmesan cheese. Taste and add in salt and pepper, if needed. (I find this to be a salt recipe, so I like to wait to season this one)

Instant Pot

Set IP to saute and when it turns to hot, melt butter with oil then add onions, cooking until onions are translucent and soft. Add in garlic and cook for an additional minute.
Remove sausage from casing and add to the IP, browning until cooked through.
Add pumpkin, chicken broth and salt to the meat and veggie mixture and stir until well combined.
Add 2 cups of uncooked pasta. Lock lid and set to manual and cook for 2 minutes. Quick release when finished.
After the steam releases and it's safe to open the lid, stir in coconut milk and spinach, stirring until spinach wilts. Taste and adjust seasoning as needed. Top with cheese and enjoy!

Notes

21 Day Fix: 1 1/2 YELLOW, 1 RED, 1 GREEN, 1/2 BLUE, 1 tsp (per serving)

WW link for personal points: Pumpkin Pasta with Spicy Sausage

Nutrition