Leftover Turkey Pumpkin Pasta
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This leftover turkey pumpkin pasta is a cozy, flavorful way to use up extra turkey after the holidays. Tender pasta is tossed in a creamy pumpkin sauce with herbs, garlic, and lots of savory spices, for a dish that is both hearty and comforting.
It’s the perfect balance of rich fall flavors and easy weeknight cooking. Plus, it’s a fun way to use up Thanksgiving turkey leftovers.
This recipe makes a generous amount, making it perfect for a large family dinner or feeding a crowd. It easily feeds our family of 9 with some leftovers for lunch the next day.
It’s perfect for those days when you need a hearty meal to serve a group, whether it’s a post-holiday get-together or just a busy weeknight with lots of hungry mouths to feed.
Plus, the leftovers reheat great, so you can enjoy a second easy meal the next day.
Ingredient Notes
- 2 tablespoons vegetable oil – For frying the meat and vegetables, you can substitute butter or olive oil.
- 2 pounds of rotini pasta – A spiral pasta works well to hold the creamy pumpkin sauce. You can substitute penne or farfalle if needed.
- 4 cups cooked turkey, cubed – Perfect for using up leftover holiday turkey. Shredded turkey works just as well. You can also use cooked chicken if you don’t have turkey.
- 2 medium onions, chopped – Yellow onions add a nice savory base flavor. White onions or shallots are great alternatives.
- 8 cloves of garlic, minced – Fresh garlic gives the sauce incredible flavor. You can use 2 teaspoons of jarred minced garlic if you’re short on time.
- 2 teaspoons fresh rosemary, chopped – Adds an earthy, aromatic flavor. If using dried rosemary, use 1 teaspoon instead.
- 7 cups pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling. This creates the creamy base for the sauce.
- 5 cups turkey broth – This deepens the flavor and thins the pumpkin sauce to the perfect consistency. Chicken or vegetable broth can be substituted.
- 2 cups heavy cream – For a rich, silky sauce. Half and half or whole milk will work if you prefer a lighter option.
- 6 teaspoons salt (or to taste) – Adjust depending on the saltiness of your broth.
- 1 1/2 teaspoons black pepper – Adds just the right amount of savory spice.
- 4 teaspoons dried oregano – Brings warmth and depth to the sauce.
- 4 teaspoons dried basil – Adds a hit of freshness and a classic Italian flavor.
- 1/2 teaspoon nutmeg – Complements the pumpkin and cream with subtle warmth.
How To Make Leftover Turkey Pumpkin Pasta
Bring a large pot of water to a boil, add the pasta, and cook to al dente according to package directions. About 10 minutes.
In a large saucepan, heat the vegetable oil over medium heat. Then add the onion, garlic, and turkey and cook until the onions are translucent, about 4 to 5 minutes.
Add the rosemary, salt, pepper, oregano, basil, and nutmeg to the meat mixture, stir, and cook for 1 minute.
Then add the pumpkin puree and stock, stir, and bring the mixture to a boil. Cook for 5 minutes.
Remove from the heat and pour in the cream, stirring until it’s well combined.
Drain the pasta and pour the pumpkin sauce over the pasta, stir to coat it well.
Storage & Reheating Tips
Let any leftovers cool completely and then transfer to an airtight container and refrigerate for up to 4 days.
To reheat, transfer the pasta into a saucepan and warm it slowly over medium-low heat, stirring often. Add a splash of broth or cream to loosen the sauce and keep it nice and creamy.
Serving Suggestions
Garnishes:
- Sprinkle Parmesan cheese over the top for extra richness.
- Sprinkle a little chopped fresh parsley or basil over top for a fresh flavor and a pop of color.
Sides:
- Garlic bread or dinner rolls are perfect for soaking up the creamy pumpkin sauce.
- A simple fresh green salad with a tangy vinaigrette balances out the richness of the pasta.
- Roasted vegetables pair wonderfully with the savory pumpkin sauce. Try some roasted Brussels sprouts, carrots, or broccoli.
More Leftover Turkey Recipes:
Leftover Turkey Pumpkin Pasta
Ingredients
- 2 pounds of rotini pasta
- 4 cups cooked turkey cubed
- 2 medium onions chopped
- 8 cloves of garlic minced
- 2 teaspoons fresh rosemary chopped
- 7 cups pumpkin puree
- 5 cups turkey broth
- 2 cups heavy cream
- 6 teaspoons salt or to taste
- 1 1/2 teaspoons black pepper
- 4 teaspoons dried oregano
- 4 teaspoons dried basil
- 1/2 teaspoon nutmeg
Instructions
- Bring a large pot of water to a boil, add the pasta, and cook according to package directions, about 10 minutes.
- In a large saucepan, heat the vegetable oil over medium heat. Then add the onion, garlic, and turkey and cook until the onions are translucent, about 4 to 5 minutes.
- Add the rosemary, salt, pepper, oregano, basil, and nutmeg to the meat mixture, stir, and cook for 1 minute.
- Then add the pumpkin puree and broth, stir, and bring the mixture to a boil. Cook for 5 minutes.
- Remove from the heat and pour in the cream, stirring until it’s well combined.
- Drain the pasta and pour the pumpkin sauce over the pasta; stir to coat it well.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
