Pumpkin Turkey Pasta

1 day ago 4

Democracy Dies successful Darkness

5.0 (1)

Here's what you won't beryllium adding to the pasta cooking h2o oregon the thick, chunky, people saccharine sauce: salt. In truth, we missed it lone arsenic a finishing note. So if your constitution tin grip a small sprinkling of the stuff, bash truthful close earlier serving, per portion.

Serve with a crockery of bitter greens.

Adapted from "Sodium Girl's Limitless Low-Sodium Cookbook: How to Lose the Salt and Eat the Foods You Love," by Jessica Goldman Foung (Wiley, 2013).

Ingredients

5 cloves garlic
1/4 achromatic onion
Leaves from 4 to 6 stems sage (may substitute leaves from 4 stems thyme oregon 2 stems basil)
3 vine-ripened tomatoes
3 teaspoons olive oil
15 ounces canned axenic pumpkin puree (may substitute canned butternut squash puree)
1 cupful no-salt-added herb puree
2 teaspoons no-salt-added herb paste
1/4 spoon to 1/2 spoon crushed cinnamon
1/2 spoon crushed achromatic pepper
1/4 spoon crushed reddish capsicum flakes
8 ounces dried pappardelle pasta oregon different wide noodles
1 lb crushed acheronian turkey meat

Nutritional Facts

Per serving

Calories
450
Fat
9 g
Saturated Fat
2 g
Carbohydrates
59 g
Sodium
130 mg
Cholesterol
165 mg
Protein
34 g
Fiber
8 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Sodium Girl's Limitless Low-Sodium Cookbook: How to Lose the Salt and Eat the Foods You Love," by Jessica Goldman Foung (Wiley, 2013).

Tested by Bonnie S. Benwick.

Published February 5, 2013

Updated March 14, 2026