For the Pumpkin Sauce:
1 cup organic pumpkin puree
1 cup traditional pasta sauce
1 cup Horizon Organic Reduced Fat Milk
1/2 onion, diced
1 clove garlic, minced
1 tbs extra virgin olive oil
1/2 tsp cinnamon
1/2 tsp nutmeg
salt + pepper to taste
Pasta + Sausage:
4 links chicken sausage, sliced
1/2 lb whole wheat rotini pasta (about 3 cups cooked)
1 heaping cup baby spinach or kale (or mix)
1/2 cup Parmesan cheese
In a large pot or pan with an edge, heat olive oil over medium heat. Add onion and garlic and sautee until translucent. Season with a dash of salt and pepper.
Add pumpkin puree, tomato sauce, milk, cinnamon, nutmeg and whisk together. Bring to a simmer. Season with salt and pepper to taste.
In another pan, sautee the sausage slices until browned. Set aside.
Cook the pasta in a large pot of water, just until al dente. Drain and add the pasta to the sausage.
Pour the Pumpkin Sauce over the sausage and pasta and gently fold together to combine. Fold in parmesan cheese and spinach (or kale). Serve!
Recipe by Kristy Denney at https://boysahoy.com/creamy-pumpkin-pasta/