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Pumpkin Masala Turkey Pasta

3.29 from 52 votes
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Ingredients Method

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

Method
 

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