Meanwhile, add sausage, mushrooms, and garlic to a very large skillet over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
When sauce is just about done, cook pasta according to package directions to al dente. Drain pasta and add to sauce. Stir to combine.
Garnish pasta with chives or sage if desired.
SNAPPY TIPS: Cook your pasta while the sauce is just finishing and keep your sauce warm while the pasta finishes. Cook the pasta to al dente. It will cook a little more when you add it to the hot sauce. You can add more mushrooms and/or sausage if you want a heartier dish.SNAPPY SUBSTITUTIONS: Instead of the sage sausage you could use a reduced fat or any variety. Any variety of pasta can be substituted such as ziti, penne, etc.
Course: Main Dish
Keywords: easy pumpkin pasta recipe, fall pumpkin pasta