I found this on Allrecipes the other day. I haven't tried it yet, but it looks like it would be pretty easy to adapt.
Pasta with Pumpkin and Sausage
"Sweet turkey sausage and pumpkin star in a brilliant creamy pasta sauce!"
2 tablespoons extra virgin olive oil, divided I'd reduce this to about a tsp or so for the sausage part, and use non-stick spray for the veggie part
1 (19.5 ounce) package JENNIE-O TURKEY STORE® Sweet Lean Italian Turkey Sausage, casings removed
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
2 tablespoons chopped fresh sage
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream (Personally, I'd use Vitasoy Creamy Original Natural Soymilk. I used it in Shrimp Primavera with Bow Tie Pasta based on an earlier recommendation from TessLouise, and it worked great!)
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound penne rigate, cooked al dente and drained
Romano or Parmesan cheese (Soy or rice sub, of course.)
Sage leaves for garnish
1. Heat a large, deep nonstick skillet over medium-high heat. Add 1 tablespoon oil (Again, I'd reduce this.) and sausage to pan; cook until sausage is browned, stirring to break up pieces. Transfer sausage to paper towel-lined plate.
2. Drain fat from skillet and return pan to stove. Add remaining oil (Here's where I'd use the spray.) , garlic and onion; saute 3 to 5 minutes or until onion is tender. Add bay leaf, sage and wine to pan. Cook until wine reduces by half, about 2 minutes. Add stock and pumpkin; cook, stirring, until sauce bubbles. Return sausage to pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5 to 10 minutes to thicken sauce.
3. Place drained pasta in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat for 1 minute. Garnish with grated cheese and sage leaves.