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Penne Pesto Pasta with Fall Pumpkin and Chicken Sausage

January 29, 2019

Penne Pesto Pasta with Fall Pumpkin and Chicken Sausage

Overlook Medical Center's Chef Todd presents a recipe that's ripe with the flavors of the fall season:

Equipment Needed

1 set of measuring cups and measuring pitchers
1 medium sauce pot
4 serving bowls (for pasta)
1 wire whisk
2 large metal spoons


1 tbsp olive oil
1 yellow onion diced
1 (12 oz) package chicken apple sausage sliced
2 tbsp honey
1/4 cup dry white wine
3 cups chicken broth
3/4 cup skim milk
16 oz fresh roasted pumpkin puree (can pumpkin optional)
1 lb box whole wheat penne
4 cloves garlic minced or pressed

1 tsp salt + more to taste
1/4 tsp black pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp clove ground
4 oz spinach chopped or left whole
4 oz shredded white cheddar cheese (about 1 cup)
1/4 cup shredded parmesan
chopped pecans - use as a garnish (optional)


  1. Heat a large stock pot over medium heat. Once hot, add in olive oil and coat the pan. Add in the onion and sliced sausage. Sauté for 5 minutes, then add honey. Whisk in white wine, broth, milk and pumpkin. Stir in penne, garlic and spices. Stir to combine. Raise heat to high and bring to a simmer.
  2. Adjust heat, if necessary, and keep at a simmer for about six to eight minutes or until the liquid has mostly absorbed and the noodles are al dente. Make sure to stir frequently. Once the noodles are al dente, remove from heat. Stir in parmesan, spinach and white cheddar. Stir until the cheese has fully melted. Taste and season with sea salt, if necessary. Serve immediately with a garnish of chopped pecan.
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