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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pair with Gallo® Family Vineyards Chardonnay. Ingredients:
1 pound uncooked spiral pasta |
1 tablespoon olive oil |
1-1/2 cups thinly sliced green onions |
3 garlic cloves, minced |
1 teaspoon fennel seed |
1 can (12 ounces) evaporated skim milk |
1/2 cup 1% milk |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 can (15 ounces) solid-pack pumpkin |
3 cups cubed cooked turkey |
1-1/4 cups dried cranberries |
1/4 cup grated parmesan cheese |
chopped fennel fronds, optional |
Directions:
1. Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended.
2. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through.
3. Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately. Yield: 6 servings.
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