Creamy Pumpkin Turkey Pasta (Print)

Tender turkey and pumpkin combine in a rich, creamy sauce with herbs over penne or rigatoni pasta.

# Components:

→ Meats

01 - 10.5 oz cooked turkey breast, shredded or diced

→ Pasta

02 - 12.3 oz penne or rigatoni

→ Vegetables

03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 14 oz pumpkin purée (canned or fresh)
06 - 3.5 oz baby spinach (optional)

→ Dairy

07 - 7 fl oz heavy cream
08 - 1.8 oz grated Parmesan cheese
09 - 1 tbsp butter

→ Liquids

10 - 5 fl oz chicken or vegetable broth

→ Spices & Seasonings

11 - 1/2 tsp ground nutmeg
12 - 1/2 tsp dried sage
13 - Salt and black pepper, to taste
14 - Fresh parsley, to garnish

# Directions:

01 - Boil pasta in salted water according to package directions. Drain, reserving 1/2 cup pasta water, then set pasta aside.
02 - Melt butter in a large skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Add pumpkin purée, broth, nutmeg, sage, salt, and pepper. Simmer gently for 5 minutes to develop flavor.
04 - Reduce heat and stir in heavy cream and Parmesan cheese, mixing until smooth. Warm through without allowing to boil.
05 - Fold in shredded turkey and optional baby spinach. Simmer for 3 to 4 minutes until turkey is heated and spinach wilts.
06 - Toss cooked pasta with sauce, adding reserved pasta water as needed to achieve desired consistency.
07 - Adjust seasoning with salt and pepper. Serve warm, garnished with fresh parsley and extra Parmesan as desired.

# Expert Advice:

01 -
  • It’s the ideal way to give new life to leftover turkey, and no one ever guesses it was from last night’s roast.
  • The pumpkin sauce delivers a rich, silky texture without feeling heavy, making every forkful both cozy and bright.
02 -
  • Heating the cream too vigorously will split the sauce—gently does it, even if you’re hungry.
  • Don’t skip reserving pasta water; it’s the little trick that makes everything velvety instead of sticky.
03 -
  • Use freshly grated Parmesan if you can—the pre-grated kind can make the sauce grainy.
  • Warming the turkey gently in the sauce keeps it tender and prevents it from drying out.
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