Incredibly Delicious Pumpkin Pasta! | Family Style | Blackstone Betty

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often more affordable.

Start by cooking ground italian sausage on a black stone griddle over medium heat, crumbling it into bite-sized pieces.

In another area of the griddle, add olive oil and diced white or yellow onion; cook until translucent.

Smash garlic cloves and prepare fresh sage leaves by ripping them off the stem and chopping them.

Toss the onions and sausage together, then divide the onions in half; add half to the sausage and set the other half aside for the sauce.

Add more olive oil to the onions set aside, then add smashed garlic cloves and cook for 1-2 minutes until fragrant.

Add chopped sage to the garlic and onions and cook for another minute.

Transfer the cooked onions, garlic, and sage into a blender or food processor; add heavy whipping cream and pumpkin puree, along with a scoop of mascarpone cheese.

Blend the mixture until smooth and set aside.

Season the sausage and onions with salt, black pepper, and red pepper flakes; add diced roasted red peppers and toss to combine.

Sauté fresh spinach leaves in a little butter until wilted, then mix everything together.

Add pre-cooked pasta to the mixture and toss to combine; add pumpkin sauce and mix well, using reserved pasta water if needed to adjust the sauce consistency.

Top with pecorino romano cheese or parmesan cheese and extra sage leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens