Leftover Turkey Pumpkin Pasta
This leftover turkey pumpkin pasta is a cozy, hearty dish perfect for using up holiday turkey. Tender pasta is coated in a creamy pumpkin sauce with garlic, herbs, and spices. It makes a big batch perfect for large families or feeding a crowd.
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
Serving: 1serving | Calories: 536kcal | Carbohydrates: 73g | Protein: 24g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 78mg | Sodium: 1605mg | Potassium: 684mg | Fiber: 7g | Sugar: 9g | Vitamin A: 22857IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 4mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.