Go Back
+ servings

Pumpkin Parsnip Pasta

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6


  • 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.