Let’s start with the inspiration for this dish – this zuchette pasta that already looks like cute little pumpkins. I purchased this from Trader Joes and I knew it would come in handy for the fall. If you don’t have this you can use any other type of pasta for this recipe

Whether you’re making this recipe to go with your Thanksgiving Turkey, or making it with Turkey leftovers, this is an amazing recipe to keep in your back pocket. Last fall, we visited my fave store Trader Joe’s and I picked up some Fall essentials including this cute Zuchette pasta. Of course you could use any other type of pasta.

Check out my last visit to Trader’s Joes here

Pumpkin Masala Turkey Pasta

3.29 from 52 votes


  • Pasta 14 oz 394 gms
  • Oil
  • 1 cup finely diced Onion
  • 1 tsp Mustard seeds
  • 2 tbsps finely minced Garlic
  • 2 cups Pumpkin chunks
  • 1/2 tsp Chilli powder
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • Salt to taste.
  • 1/4 cup Water
  • 1/4 cup Butter
  • 4 tbsps Flour
  • 1 cup of milk a little at a time
  • 1/4 cup Water
  • Salt to taste
  • 1 cup shredded Turkey meat
  • 1/2 cup grated Cheese
  • Oregano


  • Heat some oil and saute the Onion
  • Add the Mustard seeds and allow the Onion to caramelize
  • Add the Garlic and the Pumpkin
  • Sprinkle the spice powders and salt
  • Add the Water, cover and cook till the Pumpkin is nice and soft, and leave aside to cool
  • Boil the pasta according to the package instructions and see aside
  • In the same saute pan you cooked the Pumpkin, and make a Bechamel by adding the butter and allowing it to melt
  • Add the Flour and mix together
  • Add the milk a little at a time, stirring frequently and add salt to taste
  • Puree the cooled Pumpkin masala with 1/4 cup of Water and add to the Bechamel.
  • Add the Turkey(optional)
  • Add in the cooked pasta
  • Transfer to an over proof dish, add some Oregano and sprinkle with grated Cheese and bake in a 350 degree oven for 15 mins