Pasta with Pumpkin Sauce (improved version)

The recipe originally came from Woman’s Day magazine, but after making this two times, we made a few enhancements.

1 lb. Tinkyada Brown Rice Pasta spirals (this is the best gluten-free pasta I have tried)
2 1/2 cups broccoli florets
12-16 oz. turkey breakfast sausage (even better is to make your own with 1 lb ground turkey and follow the spicing instructions from this sausage recipe)
3/4 tsp. cinnamon
1/2 tsp. ginger
pinch allspice
1 1/4 cups goat milk (or other diet-acceptable milk)
1 cup cooked pumpkkin
2 Tbsp maple syrup

Cook pasta, following the directions on the package. Add broccoli 3 minutes before the pasta is done cooking. Drain pasta and broccoli (if using the rice pasta, you need to rinse it with water, it’s fine to rinse the broccoli too.)

While the pasta is cooking, cook the sausage in a large skillet over medium-high heat, until cooked through. Break it up as it cooks. (If making your own sausage, form the meat into rough sausage shapes instead of patties, and cook in the same manner). Drain off any fat.

Add spices to sausage and cook for a minute. Add milk, pumpkin, and syrup, and bring to a boil. Allow it to boil for another minute, then remove from heat. Add the pasta and broccoli and stir to mix.

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