Pumpkin Pasta Surprise--Clean Eating

This is from the current issue of Clean Eating magazine. It looks like a unique and yummy sauce! I imagine one could leave out the meat with success, or sub in some TVP or soy crumbles to make this a veg delight!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 13  ounces  whole wheat spaghetti
• 1  lb lean ground turkey
• 1  onion, chopped
• 1  garlic clove (I'll probably add more!)
• 1  carrot, shredded
• 1  plum tomato, chopped
• 1  zucchini, chopped
• 1  roasted red pepper
• 1 (15 ounce) can pumpkin
• 10  ounces  spaghetti sauce, low fat
• 1  tablespoon reduced-fat cream cheese

Directions

1. Cook the pasta according to package directions.
2. Brown the ground turkey and add onion and garlic. Add carrots, tomato, and zucchini and saute 3-5 minutes.
3. Add red pepper, pumpkin, and pasta sauce (add water here if the sauce is too thick). Simmer 7-10 minutes.
4. Add the cream cheese and remove the pan from heat. Allow the cream cheese to melt, then mix the pasta into the sauce.
5. Allow the dish to stand 2 minutes before serving.