Work Week Lunch

0 Add 1 TBSP olive oil to a large skillet or saucepan (with high sides) over medium heat. Add the shallots with a pinch of salt and saute for 3-4 minutes, then add the garlic and saute for an additional 1-2 minutes, stirring frequently. 
2 When the shallots and garlic are fragrant, add the pumpkin, tomato sauce, broth, sage, pumpkin spice, nutmeg, crushed red pepper if using and a generous amount of salt. Pepper is optional. Stir well and bring to a low boil, then simmer for 15-20 minutes.
4 In another pan, heat up 1 TBSP olive oil for 2 minutes over medium heat, then add the ground turkey with salt and pepper. Using a spatula or wooden spoon, break up the ground turkey and cook until it's no longer pink. Taste it and add more salt if needed. Then add it to the pan with the pumpkin sauce. 
6 Cook the pasta according to the package. Make sure to salt the water. In the last few minutes, add the kale to the pasta pot. Drain the pasta and kale **Reserve 1/3 cup of pasta water!
8 In the same pan you used to cook the turkey, add the last 1 TBSP of olive oil over medium heat. Let it heat up for a minute, then add the mushrooms with salt and pepper. Cook the mushrooms, stirring occasionally, for 10 minutes until they've shrunk significantly and are fragrant. Add the mushrooms to the pan with the pumpkin sauce.
10 Taste the sauce and adjust spices as needed. If it's very thick, add 1/3 cup of the pasta water you reserved and stir. Turn off the heat and stir in the heavy cream and parmesan cheese. Add the pasta and kale to the sauce and use tongs to toss everything together. 
12 Divide the pasta between four meal prep containers. Note that you can freeze this meal! You can also freeze extra heavy cream for future use.