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Pasta with Pumpkin Sauce, Turkey and Cranberries

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!
Course Main Course
Cuisine American
Calories 467 kcal


  • 1 lb Bowtie or any medium pasta shaped (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
  • 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
  • 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.)
Keyword Pumpkin, Turkey