Sausage and Sage Pumpkin Pasta Bake

Name: Sausage and Sage Pumpkin Pasta Bake
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Turkey sausage; 12 oz Ziti (or penne); 3 cups Kale, chopped; 1 Yellow onion, thinly sliced; 2 cups Chicken broth; 1/2 cup Coconut milk, shaken; 1 tbsp Coconut oil; 2 cloves Garlic, minced; 1.5 tsp Salt; 1.5 tsp Black pepper; 1/2 tsp Ground cinnamon; 1/4 tsp Ground nutmeg; 4 (or ½ tsp ground sage, or ⅔ tsp rubbed sage) Fresh sage leaves, chopped; 1 can (15 oz) Pumpkin puree; as needed Nonstick spray; optional Fresh sage leaves and parsley for garnish

Becca N. @cook_114071218

Creamy and delicious for autumn/winter. Dairy free and can easily be gluten free

Becca N. @cook_114071218

Creamy and delicious for autumn/winter. Dairy free and can easily be gluten free

Saved

Ingredients

8 servings

1 lbTurkey sausage
12 ozZiti (or penne)
3 cupsKale, chopped
1Yellow onion, thinly sliced
2 cupsChicken broth
1/2 cupCoconut milk, shaken
1 tbspCoconut oil
2 clovesGarlic, minced
1.5 tspSalt
1.5 tspBlack pepper
1/2 tspGround cinnamon
1/4 tspGround nutmeg
4(or ½ tsp ground sage, or ⅔ tsp rubbed sage) Fresh sage leaves, chopped
1 can (15 oz)Pumpkin puree
as neededNonstick spray
optional Fresh sage leaves and parsley for garnish

Saved

Steps

1

Preheat oven to 350°F and grease a 9x13 inch casserole dish.
2

Cook pasta according to package instructions; set aside.
3

Melt coconut oil in a skillet over medium-high heat. Cook sausage until browned.
4

Remove sausage; drain on paper towels.
5

In the same skillet, cook onion on medium-low until caramelized, about 15 min.
6

Add garlic and sage; cook 1–2 min until fragrant.
7

Stir in salt, pepper, cinnamon, and nutmeg.
8

Add kale; cook until wilted, about 3 min.
9

Add chicken broth, coconut milk, and pumpkin puree; mix well.
10

Return sausage to skillet; stir to combine.
11

Add cooked pasta to casserole dish. Pour sausage-pumpkin sauce over and mix.
12

Bake 25–30 min, until bubbling and heated through.
13

(Optional) Fry sage leaves in coconut oil for 5–10 sec; garnish with sage and parsley.