Pasta with Pumpkin Sauce, Turkey, and Cranberries Reciipe
Put your turkey leftovers to good use! By pairing turkey with fall flavors like pumpkin and cranberry this dish is sure to be a home run!
Ingredients
- 1 lb Pasta your choose
- 1 tbsp olive oil
- 1 ½ cup scallions sliced, white and green parts
- 3 cloves garlic minced
- 1 tsp fennel seeds
- 12 oz evaporated skim milk can
- ½ cup milk low-fat
- 2 tbsp flour all-purpose
- ½ tsp salt
- ¼ tsp black pepper
- 15 oz pumpkin can
- 3 cups turkey chopped and cooked
- 1 ½ cups cranberries dried
- ¼ cup parmesan cheese freshly grated
Instructions
- 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.
- Put int a saucepan and stir.
- 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 and place in a large bowl.
- Add pumpkin sauce and toss.
- Sprinkle with Parmesan cheese. Serve immediately.
Nutrition
Calories: 447 kcal | Carbohydrates: 57 g | Protein: 31 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Cholesterol: 69 mg | Sodium: 200 mg | Potassium: 799 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 4944 IU | Vitamin C: 12 mg | Calcium: 238 mg | Iron: 3 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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