Ground Turkey Pasta (with Pumpkin) is creamy and delicious. Made with ground turkey, mushrooms, fresh herbs, and warm spices. This savory pasta dish is rich, creamy and full of cozy fall flavors.

Why you'll love ground turkey and pasta recipe:

1. Great for weeknight: It's quick and easy to make, perfect for a busy weeknight dinner.
2. Delicious: The combination of pumpkin puree and white wine creates a unique and delicious flavor.
3. So versatile: This recipe is versatile - you can use any type of pasta or add in your favorite veggies.
4. Healthy: It's a healthier alternative to traditional creamy pasta dishes, with the use of lean turkey instead of ground beef or pork.
5. Savory and Flavorful: The addition of fresh rosemary adds a fragrant and savory element to the dish, elevating it from a simple pasta dish to a flavorful and satisfying meal.

It's official: I am a true vegetable bargain hunter. Some of my Calabrian mother-in-law's food shopping savviness has definitely rubbed off on me! She has been training me for years in Italy and here back home. You could say this pumpkin and turkey pasta came together, thanks to her!

Today’s delicious sauce also has sweet onions and the earthy flavor from using two different types of mushrooms (portobello and white mushrooms). We could have used turkey sausage, but used ground turkey instead. You could make this even with turkey sausage (or regular sausage).

Totally kid approved! They just love this flavorful pasta recipe!!

Her mission is always to find the best deals! I watch her from her balcony in Italy and at the mercato bartering with every vendor! This summer in Calabria I walked two steps behind her and watched her clever way of getting the deal she wanted with the hot pepper vendor and the tomato vender.

One day, all by myself, I even stood in line in the incredible Calabrian summer heat to buy the BEST homemade ricotta (at 2.50 euro each container, it was worth the wait!). The old ladies kept trying to figure out who was in line first. It was the typical Calabrian chaos.

Shoppers were coming at the little truck filled with magical ricotta containers from every angle. The shoppers became more and more anxious and even angry! I tried to calm down my new friends every time someone cut in line and got their ricotta first. 

Then I proudly arrived back at my mother-in-law's home in time for lunch with two of these treasured ricotta containers. We took one to my grandmother-in-law's house for dinner and I proudly told her how that morning I went to the Thursday mercato and I braved the heat and the long line of angry customer's for this extra special ricotta.

I asked her what she thought of the ricotta. And without skipping a beat, my 94 year old Calabrian grandmother-in-law told me in pure Calabrian dialect, "It tastes like ricotta!".

So back to the vegetable bargain hunting...this pasta came together with bargain containers of portobello and white button mushrooms that I found at my favorite vegetable market! If you're searching for new ground turkey pasta recipes, you should give this one a try!

This turkey pasta dish is totally dairy-free, but I know it would taste delicious with a nice spoonful of ricotta on top!

What ingredients are in healthy pumpkin pasta?

Here is all you need to make a healthy pumpkin sauce (full printable recipe is below):

1. Pasta - main component of the dish, I used rigatoni. Any short pasta or even gnocchi would be nice. If all you have on hand is spaghetti, go ahead and use it!
2. Extra-virgin olive oil- I use always a very high quality olive oil. The flavor difference is notable.
3. Broth - adds flavor and moisture to the sauce.
4. White wine - a totally optional ingredient, but it does enhance flavor and adds depth to the sauce. You could omit and use more broth if you don't have any.
5. Rosemary - I used fresh rosemary. You could use sage or thyme.
6. Pumpkin puree - gives a creamy consistency to the sauce.
7. Sea salt - enhances the flavors of all other ingredients and balances out sweetness.
8. Black pepper - adds a subtle heat and complements the other spices in the sauce.
9. Ground Cinnamon - adds warmth and depth to the dish.
10. Nutmeg - adds a warm, nutty flavor to the sauce.
11. Mushrooms - provide texture, flavor, and added nutrients.
12. Onions - I used a sweet onion. Sweet, white, or red onion is fine. Even shallots will work.
13. Pasta water - starchy pasta water helps to thin out the sauce and creates a smooth texture.
14. Hot pepper flakes - optional ingredient if you like a little spice!
15. Grated cheese - optional ingredient for added richness and creaminess (can be omitted for a dairy-free option).

How to make ground turkey pasta?

This is all you need to do to make this DELICIOUS turkey pasta. Full recipe is below.

The first thing is to gather all the ingredients. You can use thyme if you can't find fresh rosemary. Dried rosemary could work, but there is a big difference in the flavor of fresh (I have it growing in my herb garden and use it in so many recipes).

Second step is to add some olive oil to the skillet. when it is warmed up, cook the onions and mushrooms first. First add in the onions. When they are almost translucent (about 3-4 minutes), add in the mushrooms. When they're cooked up (about 4-5 minutes), remove onions + mushrooms and add them to a small bowl.

Third step is to add another drop of olive oil to the pan and add in the ground turkey. Use a wooden spoon to break it up into small pieces. The ground turkey will take about 14-16 minutes in total to cook. When it has just a little bit of pink color, go on to the next step.

Fourth step, when the ground turkey is almost cooked up, add in the broth and a splash of white wine (you could leave that out if you don't drink or don't have any on hand. The alcohol does evaporate while it's cooking). Add in the fresh rosemary.

Cook that all together for about 5 minutes. The turkey will finish cooking with the wine and broth. Fill a large pot with water and add salt (to cook the pasta)and bring to a boil. When it boils, add in your pasta and cook to package directions.

Fifth step is to add in the pumpkin puree. That's when I added in salt, freshly ground pepper, a dash of cinnamon, and I grated fresh nutmeg right on top (it was about a 1/2 teaspoon). Stir it all together and cook it about 5-7 minutes.

The sixth and final step when the sauce is cooked up add in the mushrooms and onions. Stir it all together and let it cook together for about 2 minutes.

When the pasta is ready and reserve 1 cup of the pasta water. Strain the pasta in a colander and add immediately to the skillet with turkey/pumpkin sauce.

If it's too thick, you can loosen it up with a bit of the pasta water.

How do you cook perfect pasta?

• In a large pot add 4 quarts of water to each pound of dry pasta. Turn the heat to high. Add two teaspoons of salt to the water and bring to a boil.
• Once the water is at a rolling boil, add the pasta and stir together. Set the timer to whatever the pasta package says.
• Stir the pasta couple minutes and keep an eye on pot so it’s not boiling over (you can’t leave the pot boiling away).
• When the time is almost up, check a piece of pasta to see if it’s al dente (so it has a tender chew and little bite in the center). You will be combining the pasta with the sauce, so drain it as soon as it’s al dente, reserving one cup of the pasta water.
• Do not rinse the pasta.
• Give the colander a good shake to drain and add the pasta immediately to the pan with the sauce. If needed, you could add some of the pasta water to thin the sauce a little and to help the sauce combine with the pasta. Stir to combine all together.

Expert tips for recipes with ground turkey and pasta

1. Use a large pot to cook the pasta and make sure to add enough salt for flavor.
2. If you don't have white wine, you can leave it out or substitute with chicken broth.
3. If you don't have any fresh rosemary on hand, no problem. Use dried in its place.
4. Be sure to not overcook the pasta - check the package directions, and set a timer and check if it's al dente.
5. Reserve some of the pasta water to help thin out the sauce, if needed.
6. Seasonings can be adjusted to your taste - add more salt, pepper, or spices as desired.
7. For a vegan/vegetarian option, you can substitute ground turkey with plant-based meat or omit altogether.
8. This sauce also works well with different types of pasta - try it with penne, spaghetti, or even gnocchi!
9. You could make with your favorite gluten-free pasta brand. For a healthier option, you can use whole wheat.
10. This is a perfect recipe for meal prepping and can be reheated stovetop or in the microwave.
11. Sprinkle on some other chopped fresh herbs like Italian parsley or basil.

Variations and Substitutions for turkey pasta sauce

• Switch out the onion for one or two shallots.
• Top off the pasta with some crispy fried sage.
• Grate on top some Parmigiano-Reggiano, Pecorino Romano or Grana Padano.
• For a vegetarian version, replace the turkey with diced tofu or plant-based protein of your choice. You can also use vegetable broth instead of chicken broth for added flavor.
• Instead of pumpkin puree, try using butternut squash or sweet potato puree for a different twist on this dish.
• If you don't have fresh rosemary, dried rosemary will work as well. Use less dried rosemary than fresh. You will only need 1 teaspoon of dried.
• If you don't have mushrooms hand, you could use spinach, bell peppers, or even zucchini.
• To make this dish gluten-free, use your favorite gluten-free pasta or substitute it with zucchini noodles.
• For a protein-packed option, white beans or cooked chickpeas could be added to the sauce.
• For a creamy texture, stir in a spoonful of plain Greek yogurt or coconut cream before serving.
• If you're not a fan of nutmeg, you can omit it.
• To add some crunch, top your dish with toasted pine nuts or chopped walnuts.

What to serve with healthy ground turkey pasta?

• A side salad of mixed greens with a simple vinaigrette dressing
• Roasted vegetables such as Brussels sprouts, carrots and parsnips
• Garlic bread or crusty French bread for dipping in the sauce
• Grilled chicken or shrimp for added protein
• Freshly grated Parmigiano-Reggiano or pecorino Romano sacheese to sprinkle on top

How to store pasta with pumpkin and turkey?

To store: This delicious turkey and pumpkin pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan on enjoying it at a later time, make sure to cool it down completely before storing.

To freeze pasta recipes ground turkey: allow to cool completely and then transfer it into an airtight container or freezer-safe bag (be sure to date the container or bag). It can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat in a skillet or microwave.

Some other pasta recipes to enjoy:

• Vegan Pumpkin Pasta with Sage
• Pasta with Ricotta and Peas
• Ziti al Forno-Baked Ziti with Meat Sauce
• Fettuccine with Weeknight Lamb Ragù

Originally published October 2021 and updated for content October 2023.

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Pumpkin and Turkey Pasta

Pumpkin and Turkey pasta is creamy and delicious. Made with ground turkey, mushrooms, fresh herbs, and warm spices. This savory pasta dish is rich, creamy and full of cozy fall flavors.

Prep Time10 minutes mins

Cook Time34 minutes mins

Course: Dinner

Cuisine: American, Italian

Keyword: ground turkey, pasta, pumpkin

Servings: 4

Calories: 618kcal

Author: Lora

Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 medium onion minced (sweet, white or red onion is fine)
• ½ pound sliced fresh mushrooms
• 1 pound ground turkey you could use ground chicken or turkey sausage (removed from casing)
• 1 cup of pumpkin puree not pumpkin pie filling
• ½ cup white wine or additional reduced-sodium chicken broth
• 1 sprig fresh rosemary reserve some leaves to garnish
• 1 cup reduced-sodium chicken broth I used my own homemade broth (or vegetable broth)
• ¼ teaspoon freshly ground cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• 1 pound rigatoni pasta or another short pasta, like penne or farfalle

Instructions

• Heat oil in skillet: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, are almost softened, 3-4 minutes.
• Add in the mushrooms: Stir the mushrooms into the onions and they soften, about 4-5 minutes. Remove onions and mushrooms and add them to a small bowl (that way the mushrooms don't overcook and get too mushy).
• Cook the ground turkey: In the same skillet on medium heat, add another tablespoon of extra virgin olive oil to the pan, and add in the ground turkey. Use a wooden spoon to break it up into small pieces (the ground turkey will take about 14-16 minutes in total to cook, but cook it until it’s almost ready, about 12 minutes), When it has just a little bit of pink color, go on to the next step.
• Add broth: Add in the broth and a splash of white wine (you could leave that out if you don't drink or don't have any on hand. The alcohol evaporates while it's cooking). Next, add in the fresh rosemary.
• Finish cooking ground turkey: Cook that all together about 5 minutes. The turkey will finish cooking with the wine and broth.
• Boil pasta: While the ground turkey is cooking, cook up the pasta. Fill a large pot with water and add salt (to cook the pasta)and bring to a boil. When it boils, add in your pasta and cook to package directions just until one minute before it reaches al dente.
• Stir in pumpkin: Add in the pumpkin puree, salt, freshly ground pepper, a dash of cinnamon, ground nutmeg (I grated fresh nutmeg right on top -about a 1/2 teaspoon). Stir it all together and cook it about 5-7 minutes.
• Add back mushrooms + onions: When the sauce is cooked up, add back in the mushrooms and onions. Stir it all together and let it cook together for about 1-2 minutes.
• Strain the pasta: When the pasta is one minute before al dente, reserve 1 cup of the pasta water. Strain the pasta in a colander and add pasta immediately to the skillet with the turkey/pumpkin sauce.
• Check sauce consistency: If it's too thick, you can loosen it up with a bit of the pasta water. Stir it all together to combine on medium-high heat (about 1 minute). Remove the rosemary sprig.
• Serve pasta: Plate up and serve with some freshly ground black pepper (if you like)and rosemary leaves. Optional: spice it up with some hot pepper flakes and grated cheese (if you're not dairy-free).

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 618kcal | Carbohydrates: 85g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 881mg | Potassium: 617mg | Fiber: 4g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 3mg

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