Pasta with Pumpkin Sauce, Turkey & Cranberries Recipe
Cook time
Total time
Serves: 6
  • 1 lb. bowtie or any medium pasta shape, uncooked
  • 1 tbsp. olive or vegetable oil
  • 1½ cup sliced scallions, white and green parts
  • 3 cloves garlic, minced
  • 1 tsp. fennel seeds
  • 1 12-oz. can evaporated skim milk
  • ½ cup low-fat milk
  • 2 tbsp. all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 15-oz. can solid pack pumpkin
  • 3 cups chopped cooked turkey
  • 1½ cups dried cranberries
  • ¼ cup freshly grated Parmesan cheese
  • 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.)
Nutrition Information
Calories: 467 Fat: 7 Saturated fat: 2 Carbohydrates: 74 Sodium: 272 Fiber: 7 Protein: 30 Cholesterol: 45
Recipe by Shibley Smiles at