With fall officially here in the U.S., it’s time to enjoy seasonal flavors, like pumpkin.
The news cycle may be filled with pumpkin spice, but this recipe from Pasta Fits (the National Pasta Association) is an innovative way to showcase pumpkin as a pasta sauce—and make good use of those turkey leftovers that are sure to come.
Enjoy this flavorful Pasta with Pumpkin Sauce, Turkey and Cranberries.
- 1 pound bowtie or any medium pasta shape, uncooked
- 1 tablespoon olive or vegetable oil
- 1-1/2 cups sliced scallions, white and green parts
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1 (12-ounce) can evaporated skim milk
- 1/2 cup low-fat milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can solid pack pumpkin
- 3 cups chopped cooked turkey
- 1-1/2 cups dried cranberries
- 1/4 cup Parmesan cheese, freshly grated
- 6 fresh fennel sprigs (optional)
- 1 Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; sauté 3 minutes.
- 2 Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
- 3 Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)
- Calories 467
- Fat 7
- Protein 30
- Fiber 7
- Sugar 24
- Sodium 272
- Carbohydrates 74
- Cholesterol 45