Ingredients
Scale
- 1/2 lb mild italian sausage
- 1/4 cup finely chopped sundried tomatoes
- 2 tablespoons butter (affiliate)
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon salt, divided
- 16 oz whole wheat elbow macaroni
- 4 cups warm water
- 1 15oz can evaporated milk
- 1 15oz can pumpkin puree
- 2 cups shredded cheddar cheese
- 1/2 cup freshly grated parmesan cheese
- 2 cups chopped spinach
Instructions
- Sauté sausage in pressure cooker, crumbling as you go, until cooked all the way through.
- Add sundried tomatoes, butter, crushed red pepper, cayenne, and 2 teaspoons salt. Stir.
- Turn pressure cooker off and add macaroni and warm water.
- Stir, then lock lid and set to high pressure for 5 minutes.
- When time is up, do a quick release and add evaporated milk, pumpkin puree, and remaining teaspoon of salt.
- Stir until mixture starts to thicken. Sprinkle in both cheeses and stir until cheese is all melted and coating the noodles.
- Add spinach, stir until wilted, then serve!
- Prep Time: 5 mins
- Cook Time: 15 mins