If you’re looking for a quick and easy, lightened-up dish for Fall, look no further than this one-skillet, 20-minute pumpkin pasta dish featuring lean ground turkey, baby kale, chickpea pasta & a creamy pumpkin sauce.
Is it just me, or does anyone else automatically crave all things pumpkin starting the first second Fall hits?! Many of us are used to consuming pumpkin in sweet dishes and beverages like pumpkin pie, pumpkin cheesecake, and the undoubtedly irresistible pumpkin spice latte (I’m salivating just typing this out)… but did you know that pumpkin can add depth to savory dishes too? Like this hearty pumpkin pasta! This seasonal dish is packed with both flavor and nutrition. You’ll get hefty doses of filling fiber and protein thanks to the pumpkin puree, baby kale, chickpea pasta, and lean ground turkey, all while relishing the comforting flavors of fall. As an added bonus, I used local baby kale from BrightFarms to enhance the flavor and nutritional profile of this dish. Did you know that local produce typically retains more flavor and nutrients than conventional produce? That’s because it’s grown nearby, and therefore the time from harvest to table is significantly shorter! I hope you enjoy this delicious and nutrient-dense pumpkin pasta, perfect for a quick and healthy weeknight meal!Print
This quick & simple, one-skillet pumpkin pasta dish is the perfect healthy Fall dish! Featuring turkey, baby kale, chickpea pasta & a creamy pumpkin sauce.
4 oz. uncooked chickpea pasta
2 tsp olive oil, divided
½ tsp crushed red pepper
½ lb lean ground turkey (93% fat-free)
1/8 tsp pumpkin pie spice
2 cups BrightFarms local baby kale
1 shallot, finely chopped
1 clove garlic, minced
1 cup pumpkin puree
2 Tbsp canned coconut cream (not cream of coconut)
¼ cup grated Parmigiano-Reggiano (or nutritional yeast if dairy free)
Salt to taste
Raw pumpkin seed kernels or pepitas
Additional Parmigiano-Reggiano (or nutritional yeast if dairy free)
Additional crushed red pepper
- Cook pasta according to package directions. Once cooked, reserve 1 cup cooking water for pumpkin sauce.
- Meanwhile, heat 1 teaspoon of olive oil in a medium-sized skillet. Add crushed red pepper, and cook until fragrant, about 1 minute. Add ground turkey and season with pumpkin pie spice. Cook over medium heat, stirring to break up any clumps, until no longer pink; set aside.
- In the same skillet, heat remaining olive oil over medium heat. Add shallot, garlic, and baby kale, and cook until kale starts to wilt, about 1 to 2 minutes. Lower heat and add pumpkin puree, coconut cream, and reserved pasta liquid (add ½ cup to start, and then add more if not thin enough to your liking). Cook until coconut cream is fully melted. Remove from heat and stir in Parmigiano-Reggiano and salt.
- In a large bowl, combine chickpea pasta and turkey, and stir in pumpkin sauce. Serve immediately, garnished with optional toppings (if desired).