It’s not too soon for pumpkin things, right? I mean, after all, the pumpkin spice latte is back!
This is a pretty basic pumpkin pasta dish that doesn’t feelĀ (or taste) that way, thanks to the addition of sage, mushrooms, and a hint of tomato in the sauce. Ok, that sounds fancy, but it’s not! You may need to dirty a few extra dishes for this one, but it comes together in about 30 minutes and it’s so worth it! It’s a great way to use some sage from your garden or a can of pumpkin puree (pssst, sweet potato puree works, too).
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What in this pumpkin pasta recipe?
Here, we’re using canned pumpkin, tomato sauce, sage (you can use fresh or dried), mushrooms, greens, ground turkey, parmesan cheese (optional), and spaghetti for an easy, cozy lunch or dinner that really calls in all the fall feels.
Easy swaps for pumpkin pasta
- Add broccoli, cauliflower, peas, or green beans.
- Any type of pasta will work, so use whichever you prefer! You can also use a gluten-free higher protein pasta such as Banza to make it even more filling.
- Use ground chicken, beef, or pork instead of ground turkey. It’s all good!
- Add some chopped bacon or pancetta; trust me on this one!
- This would also be delicious with your favorite ground “meat” such as Beyond Beef if you are vegetarian. Adding extra mushrooms would also add flavor.
- If you don’t have heavy cream, use any milk of your choice! Even half and half, watered down a bit, works well. Use non-dairy milk if needed; the sauce just won’t be quite as luscious.Ā
- If you use non-dairy milk such as almond milk, add a teaspoon or two of onion or garlic powder to offset any sweet taste from the milk (if it’s sweetened).
- Substitute spinach or Swiss chard for the kale.
- If you canāt find pumpkin spice mix or don’t have it, use 5-spice powder or a combination of cinnamon, cardamom, and nutmeg.
- Parmesan cheese is optional! (Vegans skip and make sure to add a little more salt, or use nutritional yeast if that’s your thing.)
Related: Fall Recipes: 15 Delicious Recipes for Your Apple Orchard Haul
About this Pumpkin Pasta Sauce:
As mentioned above, this simple sauce is made with heavy cream, but you can substitute that for another milk of your choice. If using non-dairy milk, feel free to add a bit of vegan butter at the end to thicken it up.
If you are a vegetarian or vegan, go ahead and use veggie broth or water to replace the chicken broth as well.
Can’t find pumpkin? This would work with butternut squash puree or sweet potato puree. If you’re a canned pumpkin lover but are having trouble finding it this year, it’s totally worth making your own and freezing it for future fall recipes.
Store any extra pumpkin puree in a container in the fridge for up to two weeks! It’s super good added to smoothies with apples and cinnamon.
Related: Meal Planning for Beginners (Meal Plan Template Inside!)
How to storing this pumpkin pasta:
This meal lasts in the fridge for up to 4 days and is freezer-friendly for up to 3 months. It reheats well in the microwave or on the stove.
Happy prepping!
Related: Save Your Greens: 15 Foolproof Ways To Use Up Greens Before They Go Bad
And Don’t Forget to Try Our Other Delicious Free Recipes!
- Easy, Cozy Pumpkin Muffin Recipe For Fall
- The Best Slow-Cooked Beef Chili Recipe
- Easy Chicken Tikka Masala Recipe for Meal Prep
- 30-Minute Beef Stir Fry With Soba Noodles
- Sheet Pan Ratatouille Pasta
- Easy Chicken Satay Recipe With Stir-Fried Veggies
Pumpkin Sage Pasta With Ground Turkey, Mushrooms & Kale
Ingredients
- 3 Tbsp olive oil divided into 3
- 1 shallot chopped finely
- 3 clove garlic minced
- 15 oz canned pumpkin 1.5 cups pumpkin puree
- 1 cup canned tomato sauce
- 3 cups chicken broth sub water
- 1 tsp dried sage sub 1 fresh sage leaf, chopped
- 1 tsp pumpkin spice mix
- 1/2 tsp nutmeg
- 1/4 tsp crushed red pepper
- salt and pepper to taste
- 16 oz ground turkey sub ground chicken or beef
- 6 oz spaghetti sub pasta of your choice
- 3 cups kale chopped, sub swiss chard or spinach
- 8 oz baby bella mushrooms chopped
- 1/2 cup heavy cream sub milk of your choice
- 1/2 cup Parmesan cheese add more if you’d like
Instructions
- Add 1 Tbsp. olive oil to a large skillet or saucepan (with high sides) over medium heat. Add the shallots with a pinch of salt and saute for 3-4 minutes, then add the garlic and saute for an additional minute until it becomes aromatic, stirring frequently.
- When the shallots and garlic are fragrant, add the pumpkin, tomato sauce, broth, sage, pumpkin spice, nutmeg, crushed red pepper (if using) and a generous amount of salt. Pepper is optional. Stir well and bring to a low boil, then simmer for 15-20 minutes.
- In another pan, heat 1 Tbsp. olive oil for 2 minutes over medium heat, then add the ground turkey with salt and pepper. Using a spatula or wooden spoon, break up the ground turkey and cook until it's no longer pink. Taste it and add more salt if needed. Then transfer it to the pan with the pumpkin sauce.
- Cook the pasta according to package directions. Make sure to salt the water. In the last two minutes, add the kale to the pasta pot until it wilts. Drain the pasta and kale **Reserve 1/3 cup of pasta water!
- In the same pan you used to cook the turkey, add the last tablespoon of olive oil over medium heat. Then add the mushrooms with salt and pepper. Cook the mushrooms, stirring occasionally, for 10 minutes until they've reduced significantly in size and are fragrant. Add the mushrooms to the pan with the pumpkin sauce.
- Taste the sauce and adjust spices as needed. If it's very thick, add 1/3 cup of the pasta water you reserved and stir. Turn off the heat and stir in the heavy cream and Parmesan cheese. Add the pasta and kale to the sauce and use tongs to toss everything together.
- Divide the pasta among four meal prep containers. Note that you can freeze this meal. If you dont use it often, you can also freeze extra heavy cream for future use.
Andrea Fau says
I like that you include substitution suggestions! Don’t always have everything on hand.
Carrie Havranek says
We are all living in the same world–it happens to everyone.:D Cooking is dynamic! Glad you find that helpful.