Pumpkin Fettuccine Bolognese
Ingredients
- ¼ cup chopped onion
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1½ Tbsp olive oil, divided
- ½ lb ground turkey (or use ground beef)
- ¼ tsp kosher salt
- ¼ tsp pepper
- ¼ cup white wine
- ⅛ tsp ground nutmeg
- 1 cup canned San Marzano tomatoes
- ½ cup canned pumpkin puree
- ⅓ cup half-and-half
- 1 (9-oz) pkg refrigerated fettuccine
- ¼ cup freshly shaved Parmesan cheese
Instructions
- Cook onion, celery, and carrot in 1 Tbsp hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add turkey and ¼ tsp each salt and pepper; cook 5 to 6 minutes or until turkey is browned and crumbly.
- Stir in wine; bring to a simmer, and cook, stirring occasionally, 8 minutes or until liquid is evaporated. Add nutmeg.
- Stir in tomatoes, pumpkin, and half-and-half; break tomatoes into chunks using a spoon. Bring to a simmer, and cook 15 to 20 minutes or until thickened. Season with more salt and pepper, if desired.
- Meanwhile, cook pasta according to package directions; drain and toss with ½ Tbsp oil. Serve sauce over pasta; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
539
|
539
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 26 | 26 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 575 | 575 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
