Servings: 6 cups (4-5 servings) 1x
Ingredients
For the Pasta and Sausage:
- 8 ounces uncooked linguine* or fettuccine
- Cooking spray
- 1 lb. ground turkey (93/7)
- 1 teaspoon chopped fresh sage (may substitute ¼ teaspoon ground sage)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried fennel, crushed
- ¼ teaspoon fine salt
- Pinch of black pepper
- Pinch of red pepper flakes (optional)
For the Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon finely chopped fresh sage leaves, plus more for serving (may substitute ¼ teaspoon ground sage, adding it with the other spices below)
- 1 tablespoon all-purpose flour (use gluten-free flour if needed)
- 1 cup whole milk (may substitute non-dairy milk of choice)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons tomato paste
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ⅛ teaspoon grated or ground nutmeg, plus more for serving
- 2 cups fresh spinach, lightly packed (2-3 ounces)
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- Cook pasta according to package directions and reserve ¼ cup of the pasta water for later. Drain the pasta and set aside.
- While the pasta cooks, place a large skillet over medium-high heat. Spray generously with cooking spray. Add the ground turkey, sage, garlic powder, Italian seasoning, fennel, salt, pepper, and red pepper (if using). Break into small pieces using a spatula and cook until no longer pink, stirring occasionally, about 7 minutes. Transfer the cooked sausage and any pan juices to a clean bowl and set aside.
- Return the skillet to medium heat. Add the oil, butter, garlic, and sage; cook for 2-3 minutes until fragrant, stirring frequently to avoid burning.
- Add the flour to the skillet and cook, stirring constantly, for 2 minutes.
- Increase the heat to medium-high and slowly whisk in the milk. Continue to whisk for 3-4 minutes until the mixture thickens.
- Whisk in the pumpkin puree, tomato paste, Italian seasoning, onion powder, salt, pepper, and nutmeg.
- Add the spinach and reserved ¼ cup pasta water to the sauce and stir to combine. Allow the mixture to cook for 1-2 minutes or until the spinach starts to wilt.
- Stir in the cooked sausage (and any juices from the bowl) and the Parmesan cheese. Taste and adjust salt and pepper as needed.
- Finally, add the cooked pasta to the skillet and toss with the sauce until the noodles are well coated.
- Divide pasta among bowls and garnish with additional Parmesan cheese, chopped sage, and/or grated nutmeg.
Notes
*May use gluten-free linguine, if needed (we recommend Barilla, Banza, or Bionaturae brands)
Nutrition Information
- Serving Size: 1/5 of recipe (about 1 1/4 cups)
- Calories: 440
- Fat: 17 g
- (Sat Fat: 6 g)
- Sodium: 509 mg
- Carbohydrate: 45 g
- (Fiber: 4 g
- Sugar: 6 g)
- Protein: 26 g
- Cholesterol: 77 mg