Pumpkin Parsnip Pasta

Pumpkin Parsnip Pasta

Every once in a while (about every month) I try and go through my pantry and fridge and make something with the odds and ends that I have that need to get used. I just so happen to have 1/2 a can of pumpkin puree sitting in my fridge and three straggling parsnips from my last trip to the Farmers Market that I had to use and it clicked…why not make a pumpkin parsnip pasta dish?  I did, and yum! What a great fall dish. Here in Wisconsin it has already started to snow, I’m secretly trying to keep Fall around by making one last pumpkin dish.

Pumpkin Parsnip Pasta
Prep time
Cook time
Total time
Serves: 6
  • 1 Lb Italian Seasoned Ground Turkey
  • 1 Lb Whole Wheat pasta
  • 3 Parsnips, peeled and cut into cubes
  • 1 cup Pumpkin Puree
  • 1 Cup Chicken Stock
  • ½ Cup Plain Greek Yogurt
  • ½ Cup Cooking White Wine
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tsp each: Salt, Pepper, Garlic Salt, Onion Salt, Sage Leaf Powder (optional)
  • Top each dish with a pinch of shredded parmesan
  1. In a large pan, heat the olive oil, then add the parsnips and cook for 5 minutes. Then add the ground turkey and all the seasonings, break up the turkey and cook until no longer pink (about 15 minutes).
  2. Cook pasta according to directions (usually bring water to boil, put pasta in for 8 minutes, drain water and set aside).
  3. In a separate bowl mix together the pumpkin puree and the greek yogurt. When the turkey is done cooking, add the white wine to the pan and allow to reduce a little (about 2 minutes). Then add the chicken stock and when it comes to a boil around the edges, add the pumpkin and greek yogurt mixture. Stir everything together and when liquid starts to boil, reduce heat to low for 5 minutes.
  4. Serve sauce on top of pasta with a dash of shredded Parmesan.

Recipe inspired by Rachel Ray’s recipe Pasta with Pumpkin and Sausage 

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Showing 4 comments
  • Tea

    This remind me of the lunches we have on thanksgiving 🙂

    • Sweetphi

      This would be a perfect lunch, and especially on Thanksgiving with the pumpkin!

  • Lily Kwan

    This recipe looks very tasty. Thanks for sharing!

    • Sweetphi

      Thanks for commenting Lily! Hope you enjoy!

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