The Most Perfect Pumpkin Pastina Recipe with Leftover Turkey

*This Most Perfect Pumpkin Pastina Recipe with Leftover Turkey is exclusively for Pasta Fits. All opinions though are my own.

Here is a colossal confession today. I love pasta. Pretty much any type of pasta is tops to me.

But specifically, I love pastina and have since I was a young girl. Back then, I enjoyed my pastina simply with butter.

Why? See I was a bit of a picky eater not unlike my own picky eater.

That said, I have grown out of most of my picky eater ways. But I still love pastina. Yet, I like my pastina with a bit more flavor and ingredients than plain, old butter.

By the way, it is also almost Thanksgiving here. Because of this, we are most likely going to have enough leftovers from the big day, especially turkey.

While I love using leftover turkey in soup, I also like using it in pasta recipes. Specifically, I happen to enjoy my leftover turkey with my pastina. 

[socialpug_tweet tweet=”Planning ahead for the leftover turkey from Thanksgiving Day? Then, get this #turkeyleftovers pasta and pumpkin recipe now.” display_tweet=”Planning ahead for the leftover turkey from Thanksgiving Day? Then, get this #turkeyleftovers pasta and pumpkin recipe now.”]

Thanks to Pasta Fits, I was able to come up with an awesome pastina and leftover turkey inspired recipe. This recipe is perfect for the fall season, as well as those turkey leftovers. 

Plus, I include a few simple ingredients, such as onion, garlic, and broth. I also add pumpkin squash to round out the fall flavors perfectly.

So, how about it? 

Do you want to make Pumpkin Pastina with your leftovers from turkey day?

Then, go ahead and scroll to get the most excellent and easy, Pumpkin Pastina Recipe now.

The Most Perfect Pumpkin Pastina Recipe

Yield: 6 Servings

The Most Perfect Pumpkin Pastina Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A savory fall pasta dish using pastina and pumpkin.

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Ingredients

• 3 tsp olive oil
• 1/2 cup finely chopped fresh sage
• 2 tbsp finely chopped fresh thyme
• 2 small onions, diced
• 4 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 8 oz pastina pasta
• 4 cups chopped roasted pumpkin squash
• 2 cups chopped cooked roast turkey
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh chives

Instructions

1. Heat oil in saucepan set over medium heat; cook sage, thyme, onions and garlic for 3 to 5 minutes or until slightly softened.
2. Next, stir in broth; bring to boil. 
3. Stir in pasta, squash, turkey and salt; reduce heat to medium-low and simmer for about 8 minutes or until pasta is tender. Transfer to plates; sprinkle with Parmesan and chives. 

Notes

Tip: Alternatively, use turkey or vegetable broth instead of chicken broth. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 6gSaturated Fat: 2gCholesterol: 45mgSodium: 760mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 26g

There you have it the best way to enjoy those leftover turkeys with pasta this fall season with Pumpkin Pastina.

Hope you enjoy as much as we will.

What pasta meals do you make with leftover turkey?