Pasta with Pumpkin Sauce, Turkey & Cranberries

With the Fall season officially here, it’s time to celebrate the fresh seasonal produce we’ve been waiting all year for, like pumpkin!  Pumpkin is a perfect ingredient for adding to a pasta meal for a boost in nutrition and taste.  Below is a pasta recipe from Pasta Fits, the consumer platform for the National Pasta Association, that features fresh pumpkin.

Pasta with Pumpkin Sauce, Turkey & Cranberries

This recipe is Thanksgiving in a pasta dish! With fresh fall flavors and seasonal ingredients like pumpkin and cranberries, you’ll want to keep this recipe handy all season long.

pumpkin sauce


1 lb. bowtie or any medium pasta shape, uncooked
1 tbsp. olive or vegetable oil
1 1/2 cup sliced scallions, white and green parts
3 cloves garlic, minced
1 tsp. fennel seeds
1 12-oz. can evaporated skim milk
1/2 cup low-fat milk
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 15-oz. can solid pack pumpkin
3 cups chopped cooked turkey
1 1/2 cups dried cranberries
1/4 cup freshly grated Parmesan cheese
6 fresh fennel sprigs (optional)

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.

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.

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.)

Makes 6 servings. Per serving: 467 calories, 7 g fat (2g saturated, 0g trans), 30 g protein, 7 g fiber, 24 g sugars, 272 mg sodium, 74 g carbohydrates, 45 mg cholesterol

An exclusive recipe.  Reposted with permission.  Visit for more pasta recipes.

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