I read this recipe in one of my FaVoRiTe magazines- Clean Eating. If you have not had a chance to buy one at the checkout stand or have it sent to your address you should! I have so many great recipes from their lovely magazine.
The first time I made this I made it exactly as the recipe said but I did not add the cream cheese. I also used Trader Joe's brown rice pasta (which the husband still does not know he is eating). It was great. The kids asked for seconds which I am usually bargaining with the 3 year old about how many bites left she has to take. It was even great the next day as leftovers. For the husband I added Parmesan cheese because the man loves cheese. He loved it!
I made it again last night I wanted to try doubling the sauce to put in the freezer for another night. I made the recipe as it states but did not put the turkey back in the pan until after I had cooked the sauce completely. After the sauce was cooked I took half it out and put it in a freezer bag then added the turkey to what was left in the pan. I then added the pasta let it sit for a few minutes and served it. I also did not have jarred red pepper (which I swear grew legs and walked away cause it was there last week in my pantry) . It tasted great! I am excited in a few weeks when I am having "One of those days" I can pull that bag out of the freezer, cook up some turkey and pasta and have a quick meal.
I made it again last night I wanted to try doubling the sauce to put in the freezer for another night. I made the recipe as it states but did not put the turkey back in the pan until after I had cooked the sauce completely. After the sauce was cooked I took half it out and put it in a freezer bag then added the turkey to what was left in the pan. I then added the pasta let it sit for a few minutes and served it. I also did not have jarred red pepper (which I swear grew legs and walked away cause it was there last week in my pantry) . It tasted great! I am excited in a few weeks when I am having "One of those days" I can pull that bag out of the freezer, cook up some turkey and pasta and have a quick meal.
Pumpkin Pasta Surprise
1 13oz pkg whole grain pasta or brown rice pasta
1 lb lean ground turkey or chicken
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large carrot, finely shredded
1 tomato, chopped into small chunks
1 small zucchini, finely chopped (peel left on)
1 roasted red pepper, chopped (roast your own or use the jarred ones)
15 oz pumpkin puree
1 10oz jar pasta sauce
1 Tbsp low-fat plain cream cheese
Cook pasta according to package directions (under cook it slightly as it will continue to cook a bit more in the sauce).
Meanwhile, in a skillet over medium heat, brown turkey for 7-10 minutes or until no pink remains. Drain fat, return pan with cooked turkey to the stove and add onion and garlic. Saute turkey mixture till onions are translucent. Add carrot, tomato and zucchini and saute for about 3-5 minutes, until tender.
Add red pepper, pumpkin puree and pasta sauce (if mixture is too thick, add a bit of water). Cover and simmer for 7-10 minutes until zucchini is soft. Add cream cheese, then turn off heat and let cream cheese melt.
Add pasta and mix, cover and let stand for 2 minutes. Enjoy!
1 13oz pkg whole grain pasta or brown rice pasta
1 lb lean ground turkey or chicken
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large carrot, finely shredded
1 tomato, chopped into small chunks
1 small zucchini, finely chopped (peel left on)
1 roasted red pepper, chopped (roast your own or use the jarred ones)
15 oz pumpkin puree
1 10oz jar pasta sauce
1 Tbsp low-fat plain cream cheese
Cook pasta according to package directions (under cook it slightly as it will continue to cook a bit more in the sauce).
Meanwhile, in a skillet over medium heat, brown turkey for 7-10 minutes or until no pink remains. Drain fat, return pan with cooked turkey to the stove and add onion and garlic. Saute turkey mixture till onions are translucent. Add carrot, tomato and zucchini and saute for about 3-5 minutes, until tender.
Add red pepper, pumpkin puree and pasta sauce (if mixture is too thick, add a bit of water). Cover and simmer for 7-10 minutes until zucchini is soft. Add cream cheese, then turn off heat and let cream cheese melt.
Add pasta and mix, cover and let stand for 2 minutes. Enjoy!
I really liked this recipe although I made a couple of changes. My husband likes a lot of sauce so I doubled the pasta sauce and the pumpkin. I also shredded the zucchini (skin and all) so my kids wouldn't pick out the green bits. My son and husband also liked this recipe and want it in the menu rotation. My daughter was not a fan but it seems she is not a fan of anything that doesn't include peanut butter these days ;)
ReplyDeleteYeah for trying new recipes! One reason I love this recipe is because it is so easy to change and adapt to your family. As far as your daughter- take a little all-natural peanut butter and drizzle it over her pasta. It actually doesn't sound bad!
ReplyDeleteTried it tonight and they loved it! However, I was in a hurry, and forgot all the vegetables, so essentially, was just brown rice pasta, Ground turkey, Spag. sauce (Muir Glen Organic is awesome), pumpkin and Parmesan. I was nervous as DH dislikes turkey-don't ask don't tell, LOL! Have to say the brown rice pasta is a far better alternative than those horrible whole grain wheat ones-we can't stand those!
ReplyDeleteSo glad it was a hit! It's good to know that it still tastes good with less preparation. Its always nice to have a recipe that can be put together fast! Brown Rice Pasta is so great. Your family probably has no idea that'
ReplyDeletes what they were eating. Love it!