Every once in a while (about every month) I try and go through my pantry and fridge and make something with the odds and ends that I have that need to get used. I just so happen to have 1/2 a can of pumpkin puree sitting in my fridge and three straggling parsnips from my last trip to the Farmers Market that I had to use and it clicked…why not make a pumpkin parsnip pasta dish? I did, and yum! What a great fall dish. Here in Wisconsin it has already started to snow, I’m secretly trying to keep Fall around by making one last pumpkin dish.
- 1 Lb Italian Seasoned Ground Turkey
- 1 Lb Whole Wheat pasta
- 3 Parsnips peeled and cut into cubes
- 1 cup Pumpkin Puree
- 1 Cup Chicken Stock
- 1/2 Cup Plain Greek Yogurt
- 1/2 Cup Cooking White Wine
- 1 Tbs Extra Virgin Olive Oil
- 1 Tsp each: Salt Pepper, Garlic Salt, Onion Salt, Sage Leaf Powder (optional)
- Top each dish with a pinch of shredded parmesan
- In a large pan, heat the olive oil, then add the parsnips and cook for 5 minutes. Then add the ground turkey and all the seasonings, break up the turkey and cook until no longer pink (about 15 minutes).
- Cook pasta according to directions (usually bring water to boil, put pasta in for 8 minutes, drain water and set aside).
- In a separate bowl mix together the pumpkin puree and the greek yogurt. When the turkey is done cooking, add the white wine to the pan and allow to reduce a little (about 2 minutes). Then add the chicken stock and when it comes to a boil around the edges, add the pumpkin and greek yogurt mixture. Stir everything together and when liquid starts to boil, reduce heat to low for 5 minutes.
- Serve sauce on top of pasta with a dash of shredded Parmesan.
Recipe inspired by Rachel Ray’s recipe Pasta with Pumpkin and Sausage