This low fat turkey pumpkin pasta casserole recipe is created as part of the #IHeartDreamfields promotion, sponsored by Dreamfields.
Making dinner for a big family can be a challenge, but so can cooking for just two people. It might sound easy, when you think about the small amount of ingredients you’ll need, but that’s not where the problem lies. The toughest part about cooking for two is scaling the ingredients down to just two servings. Think about it for a minute. Packages of ground meat at the store are usually 1 pound (16 ounces) or larger. A typical serving size of meat is usually 4-5 ounces per person. What are you supposed to do with the other 8 ounces of ground turkey? This is where meal planning for the week can fit into the picture perfectly. Have a recipe close by that uses similar ingredients and freezes well and you’ll be on your way to tackling two meals in no time.
For example, when I made this low fat turkey pumpkin pasta casserole recipe, I took the remaining 8 ounces of turkey and created a batch of my baked turkey meatballs. It was super easy and convenient.
The recipes have more in common than the fact that they use turkey. They’re also both quick to make, and healthy, too. They’re both low in fat, and thanks to the Dreamfield’s pasta having 5 grams of fiber and 7 grams of protein per serving, this pumpkin pasta casserole is healthier than similar pasta recipes would be.
I love making healthier choices for Brian and I. This is a meal that I can feel good about making, and it’s so filling that I didn’t even feel the desire to overindulge in it. Preparing it as a 2-serving dish made it an even better choice, because there were no leftovers to worry about!
Low Fat Turkey Pumpkin Pasta for Two
Lean ground turkey is paired with a creamy pumpkin sauce and penne pasta, then baked up until golden brown. It's a comfort food dish for two!
Ingredients
- 4 ounces (1/4 pound) dry penne pasta (or similar pasta)
- 1 teaspoon unsalted butter
- 2 Tablespoons white or whole wheat panko breadcrumbs
- 8 ounces (1/2 pound) lean ground turkey
- 1 tablespoon grapeseed (or other heart healthy) oil
- 1 shallot, finely minced
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried or 2 Tablespoons fresh thyme leaves
- 2 cups loosely packed kale, thick stems removed and leaves chopped into 1-inch pieces (measure AFTER cleaning)
- 1 pound fresh (or 18 oz canned) pumpkin puree (not pumpkin pie filling)
- 2 Tablespoons shredded Parmesan cheese
- 1/8 cup shredded low fat cheddar cheese
- 2 ounces (1/4 liquid cup) lowfat milk (any variety)
- 1/4 teaspoon salt (more or less, to taste)
- 1/4 teaspoon freshly ground black pepper (more or less, to taste)
Instructions
- Bring a large pot of water to boil, and cook the pasta to al dente, according to package directions.
- Melt butter in a small saute pan over medium heat. Add breadcrumbs and saute for 2 minutes or until toasted, stirring occasionally to prevent breadcrumbs from burning. Remove from heat and set aside.
- As the pasta cooks, heat oil in a heavy bottomed 12-inch skillet over medium high heat.
- When the oil is shimmering, add the ground turkey. Cook for 5 minutes, then reduce heat to medium and add shallot; cook for 1 minute before adding the cinnamon, thyme, and kale. Continue cooking over medium heat for 3 minutes, or until turkey is browned and Kale is somewhat wilted.
- Add pumpkin puree, both cheeses, and milk to the skillet. Stir to combine and cook until warmed through (cheese should melt).
- Season generously with salt and pepper before tossing the (drained) pasta with the pumpkin mixture.
- Pour into a serving dish and garnish with toasted breadcrumbs.
Nutrition
For more of my yummi pumpkin recipes, LOOK HERE
For more of my delicious pasta recipes, TAKE A PEEK HERE!
Birdiebee says
My favorite recipe from Dreamfields website is the Angel Hair With Spicy Shrimp.
Annette says
My favorite recipe from Dreamfield’s site is Angel Hair With Spicy Shrimp.
Gigi Cuccaro says
Linguine carbonara has all of my favorite ingredients!
megan tilley says
I love the asparagus pasta.
Stevie says
Yum! This looks so good- I love anything with chic peas in it! Mediterranean Pasta, Chickpea
Higinio Calderon Jr says
I love the Mediterranean salad! Shrimp is my favorite.
Erin M. says
Mmmm the Bahama Penne & Seared Mahi-Mahi sounds delicious
Angela Arthur says
I Love The Asparagus Chicken.
Heather Hayes Panjon says
I Like The Artichoke, Walnut & Prosciutto Angel Hair Recipe.
Kendal Barriere says
we love their penne pasta
lori clark says
I would like to try the dreamy creamy asparagus chicken rotini
Liz says
I want BOTH your pasta and your meatballs! There’s been good eating around your place recently!!!
Chef Becca says
Thank you so much, Lizzy!
Zenetta says
I love the Shrimp & Pasta Cheddar-Alfredo it is my favorite, I can’t wait to try it.
Monica Jertson Cateron says
This recipe looks delicious !!!! I’m planning on cooking a lot with kale and this will probably be #1
Chef Becca says
I can’t wait to hear what you think of the recipe, Monica!
HS says
I like Easy Pantry Tuna Penne recipe.
Liz says
I’ve never made a pumpkin sauce for pasta, but I’m willing to try…as your dish looks marvelous!!!
Chef Becca says
Thanks, Lizzy! It was my first time using pumpkin in a sauce, too. I was pretty happy with the results 🙂
janetfaye says
I like the recipe for Stir-fry with Linguine, Beef and Vegetables.
janetfaye (at) gmail (dot) com
Rachael Smith says
I love pumpkin but never thought to put it in pasta! Can you taste it or is a very subtle taste?
Chef Becca says
You can definitely taste the pumpkin in this dish, but I think the spices help to tone it down and compliment it. If you try it sometime, I’d love to hear your thoughts!
Kay Z says
I love the Chicken Caprese Salad
Sara says
I love pasta! This looks very festively Fall-ish Becca! xoxo
Chef Becca says
Thanks so much, Sara!
David says
I must admit that I’ve never combined pumpkin and pasta before…but this looks absolutely delicious. My mouth is watering…and it’s only mid-morning. Talk about a fun (and seasonal) way to roll with dinner! Oh, and I love how you healthified this recipe, too. Happy National Pasta Day!
Chef Becca says
Happy Pasta Day, Dave! I had never considered pumpkin sauce, but truthfully, it’s a much healthier and heartier meal than traditional marinara sauce. I pretty much fell in love with it.
Charlotte says
Turkey pasta sounds great all by it’s self, but then I saw the kale and…triple yummi!! I know what you mean about cooking for two, but my husband (at 6’4″) is a big eater, so we often don’t have leftovers, but when we do that’s my lunch for the next day. Plus I love to cook ahead, so making two meals at a time works well for me. too.
Chef Becca says
Oh my goodness, Charlotte… I bet feeding a hubby that size can be a challenge! The great news is that this meal is really filling, so hopefully just a double batch should do it for your hubs 😉
Patty S says
Sherri’s pesto pasta recipe looks delicious!
Chef Becca says
That was one of my favorite recipes on the Dreamfield’s site too, Patty. It looks fabulous!
Elle says
Roasted Corn & Roma Tomato Salad looks good.
Alison says
My favorite recipe from Dreamfields is the Rotini Greek Pasta!
Sandy Headtke says
Rotini Greek Salad looks like something my family would enjoy.
Sandy Headtke says
Dreamfields is a pasta I can feel good about eating. The low fat turkey would make it even healthier
Jeffrey says
The Chicken Caprese Salad sounds the best to me, nice and fresh!
Amanda says
So pretty! Looks delicious!
Kim N says
Festive Lasagna Roll-Ups with Salsa Rosa Sauce
Elena says
I like the Sherri’s Pesto Pasta recipe
Chris says
What a great savory application for pumpkin! Love this!!! And really, I could totally use some low fat recipes in my life right about now… at least that’s what my waistline is telling me!
Chef Becca says
Thanks, Chris! It’s healthier, but you’d never know it from tasting it. My hubs went crazy for it. 🙂
Karen says
What a perfect dish for this time of year. I’ve never made turkey meatballs before but I can think of a lot of other ways I’d use them as well.
I tend to make full recipes and freeze leftovers. My husband works late a few nights a week and I use the leftovers to leave him a plate of food for him to stick in the micro on those nights.
Chef Becca says
There are some great recipes out there that call for small amounts of meat. I hope you enjoy the recipe, Karen!
Laura Phillips says
I think the Festive Lasagna Rollups with Salsa Rosa sound yummy!