This sausage meatball and pumpkin pasta is the creamiest pasta pasta dish you will make without using cream!
(Thank you Essential Cuisine for sponsoring this post and keeping the Vikalinka kitchen cooking. As always all opinions remain my own.)
Sausage Meatball and Pumpkin Pasta

Lately I don’t believe a week has passed without me using pumpkins, squashes or gourds in one form or another. We carved, roasted and blended them for so many different things!

My kids have always loved pumpkin but only in sweet things, so this savoury recipe with an amazingly nutritious vegetable like pumpkin was my first win.

This pasta recipe is a variation on my sausage pasta in tomato sauce, which is an absolutely staple in our house. I wanted to use my homemade pumpkin puree as the base for the sauce instead of the usual canned tomatoes. It was a pretty bold move as I wasn’t sure kids would approve.

Sausage Meatball and Pumpkin Pasta

However, my kids go absolutely crazy for creamy pastas, so I sort of tricked them into thinking that’s what I made! And they FELL for it! The joke is on them because I didn’t use any cream at all. The sauce is a clever combination of chicken stock, pumpkin puree and a bit of Parmesan cheese. You would be fooled too because it tastes that great!

Sausage Meatball and Pumpkin Pasta

Since there is no cream used in the sauce I relied on the quality of stock for the flavour. You can use your own but I didn’t have any. I used concentrated chicken stock by Essential Cuisine, a British company that produces stocks that taste homemade. What I love even more is that they don’t use any artificial colours, preservatives, hydrogenated oils or MSG in their products. All stocks are also gluten-free. You only need a very small amount to make a batch for your recipes!

Sausage Meatball and Pumpkin Pasta

If you’ve been following me for a while and are familiar with my style of cooking, you would know that I am big on using real ingredients. I am also a fan of making things fast. I love using sausages in my pasta dishes. There are so many flavours to choose from in our supermarkets that would enhance your dish. But the best part is half of the task is already done for you!

Sausage Meatball and Pumpkin PastaKids love meatballs but find store bought ones too bland, so I rolled meatballs out of sausages. Tons of flavour and it only took me about 5 minutes to form those rough meatballs. Who cares that they don’t look perfectly round! All you have to do is to remove the sausage from its casing, cut each sausage into 4 pieces and quickly shape them into meatballs! Your pasta dish will look cute, the children will be very pleased and you will truly feel like you are winning at life.

I’ve also added a little bit of cavolo nero to my pumpkin pasta for some extra fibre and vitamins. Feel free to substitute it with spinach if you don’t like kale.

Sausage Meatball and Pumpkin Pasta

When I set out to create this recipe I was fairly certain that my husband and I would enjoy it but I wasn’t so sure about the kids. They surprised me by announcing that they preferred this pumpkin pasta to the classic tomato one I make!

So there you have, a quick and flavourful pumpkin pasta that will rival any classic pasta, which was approved by all family members. I hope you give it a go and let me know what you think!

Sausage Meatball and Pumpkin Pasta

Sausage Meatball and Pumpkin Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • 1tbsp olive oil
  • 6 sausages
  • 1 cup Essential cuisine chicken stock
  • ⅓ cup pumpkin puree, homemade or canned
  • 2 cloves garlic
  • 1 tsp dried sage
  • 50g/1/2 cup freshly grated Parmesan cheese
  • 1 lbs penne or other short pasta
  • 2 leaves Cavolo Nero(optional), ribs removed and sliced
  • salt
  • 150 ml/1/2 cup reserved pasta water

  1. Bring a large pot of water to a boil, add salt and pasta and cook according to package directions. Add cavolo nero to the pot for the last 5 minutes of cooking.
  2. Meanwhile remove sausage from casing, cut each sausage into 4 pieces, then shape into meatballs.
  3. Cook sausage meatballs in a large and deep frying pan with 1 tbsp of olive oil over medium heat until brown all over for approximately 5 minutes, add minced garlic, sage and continue cooking over low heat for 1 minute longer.
  4. To the same pan add chicken stock, pumpkin puree and bring to a boil, scrape the brown bits from the bottom of the pan to release them into the sauce. Once the sauce comes to a boil, lower the heat and add parmesan cheese, stir to combine. Taste and add salt and take it off the heat.
  5. Drain the pasta and cavolo nero while reserving some pasta water and add both to the pan with the sausage meatballs and the pumpkin sauce, stir to combine, turn the heat back on and heat through. Add more pasta water if the sauce is too dry and salt if necessary.
  6. Serve with additional Parmesan cheese.



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