Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Radiatore with Pumpkin Sauce, Turkey and Cranberries

Radiatore with Pumpkin Sauce, Turkey and CranberriesRecipe courtesy of the National Pasta Association.

Recipe Ingredients:

1 pound radiatore, elbow macaroni or other medium pasta shape, uncooked
1 tablespoon olive or vegetable oil
1 1/2 cups sliced green onions, white and green parts
3 cloves garlic, minced
1 teaspoon fennel seed
1 (12-ounce) can evaporated skim milk
1/2 cup low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) 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)

Cooking Directions:

  1. 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 green onions, garlic and fennel seeds; sauté 3 minutes.
  2. 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.
  3. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. Garnish with sprigs of fresh fennel, if desired.

Makes 6 servings.

Recipe and photograph courtesy of the National Pasta Association.