Pumpkin Masala And Turkey Pasta / Thanksgiving And leftovers

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Oct. 16, 2019

Pumpkin Masala and Turkey Pasta - Whether you're making this recipe to go with your Thanksgiving Turkey, or making it with Turkey leftovers, this is an amazing recipe to keep in your back pocket. Last fall, we visited my fave store Trader Joe's and I picked up some Fall essentials including this cute Zuchette pasta. Of course you could use any other type of pasta. Here are the ingredients and steps to make this recipe!


Pasta 14 Ounce
Oil 2 Tablespoon
Finely diced onion 1 Cup (16 tbs)
Mustard seeds 1 Teaspoon
Finely minced garlic 2 Tablespoon
Pumpkin chunks 2 Cup (32 tbs)
Chilli powder 1/2 Teaspoon
Cumin powder 1/2 Teaspoon
Coriander powder 1 Teaspoon
Salt To Taste
Water 1/4 Cup (4 tbs)
Butter 1/4 Cup (4 tbs)
Flour 4 Tablespoon
Milk 1 Cup (16 tbs) ((use little at a time))
Water 1/4 Cup (4 tbs)
Shredded turkey meat 1 Cup (16 tbs)
Grated cheese 1/2 Cup (8 tbs)
Oregano To Taste



1. Heat some oil and saute the Onion

2. Add the Mustard seeds and allow the Onion to caramelize

3. Add the Garlic and the Pumpkin

4. Sprinkle the spice powders and salt

5. Add the Water, cover and cook till the Pumpkin is nice and soft, and leave aside to cool

6. Boil the pasta according to the package instructions and see aside

7. In the same saute pan you cooked the Pumpkin, and make a Bechamel by adding the butter and allowing it to melt

8. Add the Flour and mix together

9. Add the milk a little at a time, stirring frequently and add salt to taste

10. Puree the cooled Pumpkin masala with 1/4 cup of Water and add to the Bechamel.

11. Add the Turkey(optional)

12. Add in the cooked pasta

13. Transfer to an over proof dish, add some Oregano and sprinkle with grated Cheese and bake in a 350 degree oven for 15 mins


14. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4