Pasta with Pumpkin Sauce, Turkey, and Cranberries
Try incorporating pumpkin and cranberries into an easy pasta dish to use leftover turkey.
- 1 Pound bow tie or any medium pasta shape, uncooked
- 1 Tablespoon olive oil
- 1 1/2 Cup sliced scallions, white and green parts
- 3 cloves garlic, minced
- 1 Teaspoon fennel seeds
- One 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
- One 15-ounce can sold packed pumpkin
- 3 Cups chopped cooked turkey
- 1 1/2 Cup 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 nonstick 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.)