I think it’s true that absence makes the heart grow fonder.
Last week Wednesday, Mr. Prevention left for Italy and Germany for work. He was gone over the weekend, so if you recall, Lily and I went to Chicago and spoiled some of our favorite Chicagoan friends and family with Maui Chili. Mr. P didn’t return from his work trip until this week Wednesday. And honestly, I missed him a lot! I think I take him for granted just a bit when he’s laying around the house not doing dishes and begging for pizza for dinner. Who’da thunk it?
This week for me has been insane with work and stuff. Wednesday night, the night Mr. P returned home, I attended the Southwest Michigan District Dietetics Association meeting in Kalamazoo landing me home about 9pm. Seeing as he was jet-lagged he was already in bed. Last night, I taught a diabetes education class and returned home at around 9pm again. I shoveled some corn & black bean salsa in while he all but begged to cuddle. I guess he missed me, too 😉
He shared during pillow talk that “I’ve changed him”. When he expanded on this statement he said, “When I was flying back from Europe, the flight attendant asked me if I wanted chicken and rice or the vegetarian option. I asked what the vegetarian option was and when she said vegetarian Indian food, I said I would have that to eat. When breakfast came around several hours later, she handed me a ‘vegetarian’ breakfast burrito. I totally got slided out of bacon or sausage because she thought I was a vegetarian. I just wanted you to know that before I met you, I would have never even CONSIDERED ordering the vegetarian option of anything.”
It made my heart smile. My little dietitian heart.
What I don’t know is if he would’ve been game for this meal. Mr. Prevention is a little iffy on “savory pumpkin” dishes (I learned this with Pumpkin Lasagna a few years ago), but I have no doubt that if he gave this a chance, he’d absolutely love it. When Lizzie emailed me saying that she made this dish and thought I would love it, too, I was ecstatic! I have friends who know what I like to eat and send me recipe they love! What is cooler than that!? Thanks, Lizzie!
Since Mr. Prevention is in full recognition that I’ve expanded his horizons when it comes to food, I have no doubt that after trying these leftovers, he’ll be a savory pumpkin convert!
Sausage and Pumpkin Pasta adapted from Taste of Home and Emily Bites, suggested by my dear reader, Lizzie
8 oz dry whole wheat pasta
1/2 lb Italian turkey sausage links, casings removed
1/2 lb mushrooms, sliced
1 medium onion, chopped
4 garlic cloves, minced
1/2 cup low-sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine
1 tsp rubbed sage
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley flakes
Directions:
Cook pasta according to package instructions. Drain & set aside.
White pasta is cooking, spray a large nonstick skillet with cooking spray and cook the sausage, onions and mushrooms over medium heat until the sausage is fully browned. Add the garlic and cook for an additional minute. Drain if necessary.
Stir in the broth, pumpkin, wine, sage, garlic powder, salt and pepper and bring to a boil. Reduce heat and simmer for 5-6 minutes until the sauce is slightly thickened.
Serve hot pasta topped with 1/4 of the sauce and sprinkle with 1 tablespoon grated parmesan and a pinch of parsley flakes.
Yields 4 servings (about 1 1/2 cups each)
Nutrition Information (per serving): 371 calories; 9.3 g. fat; 40 mg. cholesterol; 602 mg. sodium; 51.5 g. carbohydrate; 9.8 g. fiber; 19.8 g. protein
Result: Lizzie must know what I like because this was delicious! It came together really, really quickly — a true 20-30 minute meal depending on how fast you can shop an onion and some garlic 😉 This reheated great as leftovers the the wine + sage + pumpkin is heavenly! If you think the sausage doesn’t fit, you’re mistaken…delicious!
[/print_this]TGIF! This week has been nuts! I have a date to get my hair done after work and a few more dates with EXERCISE this weekend. I’m thinking a run by the beach before the weather gets too cold!
Happy weekend!
Be well,
Awww, what a great story! I’ve had conversations like this with Nick before too, “before I met you I would have ordered XYZ….”, but I have to say, I still don’t think (no, I know!) Nick would order a vegetarian Indian option. I truly wish I could convince him of just how delicious Indian food is!!
The pasta recipe sounds fan-freaking–tastic. I’m obsessed with pumpkin, as you know, and I’ll be trying this when we get back from the BALD HEAD! 🙂
I think that’s the best thing about having a significant other. Or even a best friend. You expand each other’s palattes – in food, perspective- anything.
Have a great weekend, my dear!
I’d rather hear something like that from my boyfriend ANYDAY than getting flowers, etc. (although that wouldn’t be so bad either! ;)). So sweet! And thank you SO much for sharing this recipe – maybe i’ll convert my pumpkin-incorporated dishes boyfriend to trying this beauty!
How cute about your husband. I’d like to think I have had some influence over my husbands choices over the years as well. Honestly, I think most men without women in their lives ( be it their wives, mothers or girlfriends) would probably eat very few vegetables throughout their lives! lol
Hmmmm….on one hand this dish sounds yummy….on the other…trying to get past the savory side of pumpkin…IDK. I guess I should give it a go sometime and see for myself.
You’re very welcome! 🙂 I just had a feeling you would love it! Not surprisingly, yours looks much prettier than mine did! But it’s the taste that counts, right? I’ve been enjoying these leftovers all week, too. So easy, so satisfying. I love savory pumpkin dishes ever since I tried a pumpkin turkey chili recipe from allrecipes.com a few years ago. I’m glad you’re preaching the savory pumpkin gospel! Also, your story is great! I have similarly expanded my fiance’s food horizons. We’re adventurous eaters together now. We are total beer nerds, too!
I just sent a picture of your dish to my SIL with the question “would you eat this?” If the answer is yes, this is on our lunch menu next week! (sadly, my husband hasn’t evolved as much as your husband. Whenever I make Indian food he yells from the living room “what smells like ass?!”)
Happy Friday! Hope you get more snuggle time this weekend!
My hubby isn’t a huge fan of the savory pumpkin either, but I still make the stuff every once in a while for myself…. this looks SO yummy! We just made some apple sage chicken sausages that would go just perfectly!
I LOVE putting pumpkin in pasta dishes. I love that you added sausage, too. This look amazing!
I’ve made a pumpkin and sausage pasta dish that was a huge hit with everyone in my family. Such a good idea!
Mr. Prevention is too cute! I love that he chose the vegetarian option.
This dish looks amazing! I am so excited for all the pumpkin dishes I have been seeing lately!
Enjoy your weekend. You deserve a relaxing one!
This looks fantastic! I will have to try a version made with vegetarian sausage (I know, I know, not quite the same!) And as for your lovingly evolving husband, I think the power of suggestion is strong here. I recommend it be renamed “Autumn Sausage Pasta” when you serve it to him. What pumpkin?
Made this last night and it was so tasty! I had chicken sausage in the fridge so I substituted it in for the regular sausage. Leftovers were just as enjoyable and this recipe will be added to the rotation- thanks for sharing!
This was really good, Nicole. I was a bit skeptical, but surprised as to how tastey this was. I didn’t tell my BF what we were eating before I served him, though he’s not really a picky eater in the first place, but I thought this might be a little too daring for him. Honestly, the pumpkin flavor was mostly background to the sausage. That totally could have been the turkey sausage I used as I like to get the hot. Anyway, what a winner! Thanks for sharing 🙂