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Pumpkin Masala Turkey Pasta

3.29 from 52 votes
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Ingredients
  

  • 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

Instructions
 

  • 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