Pumpkin Parsnip Pasta

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.

Pumpkin Parsnip Pasta

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• 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

Instructions

• 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