Monday night I needed a recipe that was quick, easy and perfect for Game Night and great for hungry tummies. I also had a can of pumpkin puree that was about to expire and no idea what to do with it.
I follow the blog, The Larson Lingo, and was excited when an Internet search returned her blog with this recipe. I had everything on hand except the cheese and mushrooms. I also did not have the time to bake this dish another 25 minutes since it was already a late night and well past Little Man's bedtime, so I adapted it and just used it as inspiration.
This dish was delicious and the pumpkin cream sauce was lick-the-bowl worthy. I didn't mention to Little Man what was in this pasta dish so score one for this mom in tricking her kid into eating his veggies.
The only thing that would have made this dish even better would have been a Blue Moon Pumpkin Ale, or two.
Using the entire box of pasta will yield plenty of leftovers. I froze about half of this dish for easy weeknight meals on those work nights when I can come up with a hundred excuses not to cook.
Rigatoni with Pumpkin, Sausage, and Spinach
Adapted From: The Larson Lingo
Makes 8 Servings
Stars of the Show:
- 1 (1 lb) box rigatoni
- 1 lb ground mild Italian sausage
- 1 15 oz can pumpkin puree
- 4 handfuls of fresh spinach
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 12 oz can evaporated milk
Cook pasta according to package directions.
Cook sausage and season with onion powder.
After sausage is fully cooked, remove the sausage from the pan and set aside. In the same pan, over medium heat add the can of pumpkin, garlic powder, salt and cayenne pepper.
Stir well to incorporate.
Then add the can of evaporated milk.
Stir until smooth, 2-3 minutes, or until mixture begins to thicken slightly.
Add the sausage back to the pan. Stir and cook for another 2-3 minutes.
Mix in the pasta and spinach making sure to toss ingredients together to coat well. Enjoy!
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