We’re still in full “Thanksgiving Leftover Mode” at our house, with the boys requesting hot open-faced turkey sandwiches for both lunch AND dinner yesterday.
Happy to oblige with that deliciousness – no arguments here.
But if you’re looking for something a bit more creative, here’s a recipe that brings turkey, pumpkin and cranberries together in an unusual pasta dish.
The combination sounds a bit odd, I know. But pumpkin pairs well with savory flavors so the garlic, scallions and fennel called for here shouldn’t scare you. Throwing cranberries into the mix admittedly throws me a bit but, hey, live a little!
Pasta with Pumpkin Sauce, Turkey & Cranberries
1 lb. bowtie or any medium pasta shape, uncooked
1 tbsp. olive or vegetable oil
1 1/2 cup sliced scallions, white and green parts
3 cloves garlic, minced
1 tsp. fennel seeds
1 12-oz. can evaporated skim milk
1/2 cup low-fat milk
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1 15-oz. can solid pack pumpkin
3 cups chopped cooked turkey
1 1/2 cups dried cranberries
1/4 cup freshly grated Parmesan cheese
6 fresh fennel sprigs (optional)
- 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.
- 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.
- 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.)
Recipe courtesy www.pastafits.org
