Moose’s Pumpkin Porkey Pasta

• 8 Ounces Whole wheat fusilli pasta
• 1 Pound Porkey*
• 1 Small Onion, chopped
• 3 Cloves Garlic, diced
• 1 15 oz can Chicken broth
• 1/2 Package Frozen spinach

• 1 15 oz can Pumpkin
• 1/4 Cup Nonfat greek yogurt
• 1 tsp Sage
• 1/4 tsp Fresh nutmeg
• 1/4 tsp Fresh ground black pepper
• Parmesan for dusting

Cook pasta according to package.

Meanwhile, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the porkey mixture with the onions and garlic. Once browned, add the chicken broth and frozen spinach and bring to a boil.

Lower to medium heat and then add the pumpkin, yogurt, sage, nutmeg and ground pepper. Stir. Wait till sauce boils again and then reduce heat to a simmer.

Add cooked pasta to the skillet and stir to combine everything. Serve with a dusting of parmesan cheese and enjoy! (Servings: 5)

Cooking Tips:

*Moose and his wife Kiwi create “Porkey” with one part ground pork to three parts ground turkey.

Recipe Note:

Moose adapted this recipe from the original found on the Green Lite Bites website.

Nutrition Information