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Sausage & creamy pumpkin sauce pasta
Photo credit: Dana Dorobantu

Sausage & creamy pumpkin sauce pasta

Sausage & creamy pumpkin sauce pasta
Photo credit: Dana Dorobantu
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Pumpkin is often seen in desserts, but I wanted to change it up and use it in a pasta recipe to truly show its worth. I made this with cheese-filled pasta, but you can use any other kind you prefer. Your own inspiration will make for a delicious recipe as well.

  • Serves4
  • Prep time10 min
  • Cook time45 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 1 box (350 g) of stuffed pasta, as preferred
  • The stuffing of 6 spicy Italian sausages
  • A few sage leaves, minced
  • 1 tablespoon of butter
  • 1 onion, minced
  • 4 cups of fresh pumpkin
  • 1 cup of milk
  • 1 1/4 cup of chicken broth
  • 1 garlic clove, chopped
  • 3 fresh sage leaves
  • Salt & pepper, as preferred


  1. Bring a large pot of salted water to a boil, then bake the pasta following the instruction on the box. Strain then set aside.
  2. Melt butter in a large pot, on medium heat, then soften the onion and the fresh pumpkin for 8 minutes.
  3. Add the milk, chicken broth, garlic and sage leaves then let it all heat up without bringing it to a boil.
  4. Pour the whole mix into a blender and blend until smooth. Season and pour into the baking pan. Add the pasta to the sauce and mix together to coat each one, then set aside.
  5. Cook the sausage in a pan on medium-high heat until it is well done.
  6. Serve the pasta topped with sausage and a few sage leaves.
Recipe published on August 19, 2018