Chicken Sausage & Veggie Pumpkin Pasta

True Story Foods sent me free samples. This is not a sponsored post and all opinions are my own.

I can’t stand it any longer- I’m ready for fall- I just am. I’m ready for cooler weather, pumpkin to the max, I’m ready for change and I’m ready to not sweat when I turn the over on. But the thing is- I’m really already wearing sweaters, I started pumpkin-ing everything (you HAVE to try this Pumpkin Protein Smoothie Bowl) a couple weeks ago, I’m doing a total overhaul on my life… [correction, God is doing an overhaul on my life and I’m doing my very darn best to just surrender…] so I guess that really just leaves I’m ready to not sweat like crazy when the oven is on? Whatever- please just get here, fall. 
True Story Foods recently sent me some samples of their organic chicken sausage. I was totally stoked because one of the flavors has Apple and Wildflower honey it.. oh em gee, I’m ALL over that. And that flavor just screams “put me with pumpkin, please!” So I did just that in this super simple veggie, chicken sausage and pumpkin marinara pasta.
The sausage is fully cooked so instead of spending extra time heating it in a pan, I just microwaved it for a minute, sliced it up and added it to an onion and garlic saute. Confession- I almost wanted to just stop the recipe here because the sausage + onions + garlic is just that mouthwatering.
But I didn’t stop it- because I’m no quitter ;). Plus you gotta add a bag of baby spinach for some color and extra nutrition.
This penne pasta is made from garbanzo beans- I was totally skeptical, but it’s a zillion times better than any gluten-free pasta I’ve ever tried. Definitely gonna be using this one on the reg!
The color- oh the color. Gorgeous. The cool thing about adding pumpkin into pasta sauce is that it really doesn’t change the flavor THAT much– just gives a slight earthiness, but doesn’t overpower the dish.
At first this photo kinda bugged me because the dish is just messy… but that’s the beauty of it. It’s one of those messy, hearty, flavorful dishes that’s perfect for fall and you can put a big scoop on plates and enjoy all the fall flavors. And like most pasta dishes, it’s even better the next day so I’d put this one into your meal prep rotation fo’ sure!

KISS Chicken Sausage & Veggie Pumpkin Pasta
Serves: 4
Time: 25 minutes

8oz chickpea penne pasta
4 links fully cooked True Story Foods Organic Apple & Wildflower Honey Chicken Sausage (or your favorite chicken sausage)
1 medium onion, diced
1-2 garlic cloves, minced
1 5oz bag baby spinach
2 tsp dried Italian seasoning blend
1 24oz jar your favorite marinara sauce
3/4 cup canned pumpkin puree
1/4 cup chopped cilantro

1.) Cook pasta according to box, drain, rinse and add some EVOO to keep it from sticking together
2.) While pasta is cooking, drizzle EVOO in a large skillet, add Italian seasoning, onions, garlic and saute for 4-5 minutes until onions are soft.
3.) Microwave chicken sausage (you can heat on stove if you want, but microwaving takes a fraction of the time!) per package instructions.
4.) Slice sausage into 1/4 inch slices and add to sauteed onions and garlic. Add baby spinach and cook for 1-2 minute until spinach is wilted and well incorporated. Add pasta and stir well.
5.) Mix pumpkin puree and marinana together in a medium size bow.l and add to veggie pasta mix.
6.) Serve in bowls and top with fresh cilantro. Enjoy!

One last thing- I used cilantro only because I didn’t have parsley BUT holy smokes the flavor combo is perfect. Definitely add fresh chopped cilantro! <3 Shannon

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4 Responses

  1. I haven’t made pasta in the longest time–this looks super good! That’s awesome that the pasta’s made from beans! :O I’m definitely going to have to pick some of those (+ chicken sausage) up! <3

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