Sausage & Pumpkin Pasta

Ingredients:
2 cups uncooked multigrain bow tie pasta
1/2 pound Italian turkey sausage links, casings removed
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
Directions:
1.        Cook pasta according to package directions.

1. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
3. Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley. Yield: 4 servings.