Delicious way to use up the other half of a 28-ounce can of pumpkin. Serve in bowls with a nice tart salad, such as watercress or escarole in a vinaigrette dressing.

Anonymous

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

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  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in cumin and Cajun seasoning until fragrant, about 1 minute. Add sausage; cook and stir until browned, about 5 minutes. Stir in pumpkin and cook, stirring occasionally, until heated through, about 3 minutes.

  • Pour Alfredo sauce and milk into the skillet; cook, stirring well, until sauce is hot, 5 to 10 minutes. Add linguine and toss to coat with sauce. Serve garnished with Parmesan cheese.

Nutrition Facts

689 calories; protein 26.7g; carbohydrates 66.8g; fat 36.9g; cholesterol 124.4mg; sodium 1488.6mg. Full Nutrition
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