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.