Pumpkin Penne with Sausage

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cook whole grain penne pasta according to package instructions; drain and set aside.

Heat olive oil in a skillet over medium heat.

Add jennie-o Italian turkey sausage (removed from casing) to the skillet and cook until browned.

Add jarred minced garlic and diced white onion to the skillet; sauté until onion is translucent, about 3 minutes.

Pour in unsalted chicken stock and fat-free half and half; stir to combine.

Add canned pumpkin to the skillet; mix well to incorporate.

Season with crushed red pepper, cinnamon, salt, and black pepper; let sauce thicken for about 8-10 minutes.

Add cooked penne pasta to the sauce; toss to combine and warm the pasta.

Sprinkle Romano cheese over the pasta; mix to combine and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens