Recipe for Turkey Casserole with Pumpkin Cream Sauce

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This savory recipe for Turkey Casserole is made with penne pasta, sage and dairy-free pumpkin “cream” sauce. A perfect Thanksgiving leftover.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 1x

Ingredients

8 ounces dried gluten free pasta shells
2 tablespoons extra virgin olive oil
1 1/2 cups onion, finely diced
1 cup red bell pepper, finely diced
8 oz mushrooms, finely diced
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 – 15 ounces 100% pure pumpkin puree
1/2 cup + 2 tablespoons vegan cream cheese
1 pound roasted turkey or roasted chicken, chopped

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Instructions

Preheat oven to 350 degrees.
In a large pot of salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Transfer the pasta to a large bowl and set aside.
In a 10″ 100% ceramic skillet, heat the oil over medium heat. Add the finely diced onion, bell pepper and mushrooms. Season with sea salt and pepper, to taste and saute until softened about 4-6 minutes.
To the skillet, add the garlic and sage and cook for about 2-3 more minutes. Turn off the heat add the sauteed vegetables to the large pasta bowl along with the cooked turkey or chicken.
To a large processor, add the pumpkin puree, cream cheese and a 1/4 cup of the reserved pasta water.. Process until smooth and creamy. If you want a thinner sauce, add the additional 1/4 cup.
Pour the pumpkin “cream” sauce over the pasta, turkey and sauteed vegetables in the large bowl. With a large silicone spatula, gently stir to coat. Transfer the pasta mixture to a baking dish and cook for about 10-15 minutes. Serve warm.

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Find it online: https://cleancuisine.com/turkey-casserole/

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Recipe for Turkey Casserole with Pumpkin Cream Sauce

Ingredients

Instructions