Pumpkin Alfredo

by Juli
(Savannah, GA)

Ingredients

12 oz. Bow Tie Pasta
2 Morningstar Farms Italian sausage links
1 can white beans
Splash Olive Oil
4 green onions, sliced, with the greens
4 garlic cloves, minced
1 c. Edward & Sons NOTChicken broth
1 c. canned pumpkin puree
1/4 c. milk or half-and-half
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese

Method

Cook the bow ties in boiling salted water until a firm al dente (it will cook more in the sauce).

Meanwhile add a splash of olive oil to the skillet and brown the sausage on all sides until cooked. Remove from pan and break up unto bit sized pieces.

Add the green onions and garlic to the skillet and saute until fragrant.

Add the imitation chicken broth, pumpkin, half-and-half, sage, pepper, and parsley and simmer two minutes.

Stir in cooked pasta, sausage, and white beans and simmer until pasta is tender. Sprinkle on cheese and stir to combine.

Garnish with more Parmesan cheese to taste.