Pumpkin Turkey Stroganoff By: Alyssa Dunaway




2 tsp coconut oil
1/2 white onion
1 8oz container baby Bella mushrooms, sliced
1tsp grape seed oil
1 tbsp minced garlic
1 tsp dried basil
1 tsp dried oregano
1/4 cup tomato paste
1 cup coconut milk (such as Thai kitchen- you can use light if you want)
1 cup water
1/2 cup pumpkin puree
1lb 99/1 lean ground turkey
Pasta (chickpea banza brand is good)

Sauté onion in coconut oil until translucent, add garlic and continue to cook another minute until fragrant. Add mushrooms and grape seed oil and cook until tender. Next add spices, salt and pepper to taste and tomato paste- mix well. Then add the coconut milk, water and pumpkin purée. Reduce to low and let simmer. While the sauce is simmering cook turkey until crumbled finely in a separate pot, then combine the turkey with the sauce. Continue cooking on low for about 15-20 minutes. While the sauce is cooking prepare noodles of choice (I like to use the banza chickpea pasta noodles).

Published by texasdieteticstudents

State-wide organization for dietetics students across Texas! We are a branch of the Texas Academy of Nutrition & Dietetics! Join us in our journey to health and wellness!

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