Mexican Pumpkin Rotini Recipe

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This Mexican pumpkin rotini is packed with good for you nutrition!

I stock up on cans of pumpkin when they are “in season” as my local store here only carries it seasonally. I buy enough to last me all year long. (I do that with fresh cranberries too!) And I’m really glad I do because it allows me to dive into my pumpkin recipes before those cans ever arrive on my grocer’s shelves.

Clean Eating Mexican Pumpkin Rotini Recipe

This year, our pumpkin patch opened on October 1st. Mini Chef had been home sick with a bad cold, but was on the mend and bouncing off the walls sitting at home. Eventually, I cracked and told him we could go to the pumpkin patch, but that we would only stay a short while and only buy 1 pumpkin.

Clean Eating Mexican Pumpkin Rotini
Clean Eating Mexican Pumpkin Rotini

2 hours, 7 carving pumpkins, 2 sugar pumpkins and 1 spaghetti squash later, we arrived home completely excited for jack-o-lanterns, costumes, trick-or-treating and all those delicious pumpkin recipes I haven’t dreamed up yet. It was a marvelous afternoon, and we have enough pumpkins to last us a while for sure.

Pumpkin is filled with good-for-you nutrients, but it doesn’t have to be served sweet. In fact, it’s excellent in savory dishes. For this recipe, I opened one of my cans. But I’ll be working on some of those pumpkins very, very soon. Can’t wait!

More Healthy Pumpkin Recipes

Mexican Pumpkin Rotini Recipe Card

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Clean Eating Mexican Pumpkin Rotini Recipe

Mexican Pumpkin Rotini

A deliciously nutritious option for pasta night!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 125kcal
Author: Tiffany McCauley

Ingredients

  • 1 cup chopped red onion
  • 1 tsp. coconut oil
  • ½ lb. frozen, organic corn
  • lb. ground turkey
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • ½ cup low sodium chicken broth
  • 1 cup pumpkin puree (canned or fresh
  • salt to taste after cooking
  • fresh, chopped cilantro for garnish
  • whole grain rotini pasta cooked separately to package directions

Instructions

  • Sauté the onions in the coconut oil until they become translucent.
  • Add corn and cook for about 1-2 minutes.
  • Add the turkey, being sure to stir well so it crumbles well.
  • Stir in the spices.
  • When the turkey is very nearly done, add the chicken broth and the pumpkin. This will create a bit of a sauce.
  • When the meat is done, cool slightly and ladle over pasta. Top with fresh cilantro and serve.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include pasta.

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 12g | Protein: 15g | Fat: 2g | Cholesterol: 31mg | Sodium: 63mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4345IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2.3mg

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I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
   
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10 Comments

  1. coconut or olive oil? or does it matter. ingredients say coconut. instructions say olive. 🙂

  2. Olena@iFOODreal says:

    Hey Tiffany. Looks great! I love clean whole wheat pasta meals! Quick, filling and healthy. Do you have Costco nearby? They sell organic pumpkin in BPA free cans right now, dirt cheap.

  3. Nikki Doelling says:

    I made this for dinner tonight and it was so good!

  4. Just cooked 3 pumpkins this weekend and pureed and froze last night (Yay CSA). Needed a recipe for all that yummy goodness and I can’t wait to try this one!

  5. Just made this tonight and I’m happy to say that both of my picky kids tried and ate some! Success…lately them tasting dinner is a challenge. I love using pumpkin in recipes so I was happy to try this!

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