Ingredients
1 pound uncooked spiral pasta1 tablespoon olive oil1-1/2 cups thinly sliced green onions3 garlic cloves, minced1 teaspoon fennel seed1 can (12 ounces) evaporated skim milk1/2 cup 1% milk2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1 can (15 ounces) solid-pack pumpkin3 cups cubed cooked turkey1-1/4 cups dried cranberries1/4 cup grated Parmesan cheeseChopped fennel fronds, optional
Preparation
Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended.
Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through.
Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.
