Description
This One Pot Ground Turkey Pasta is a quick, wholesome meal combining lean ground turkey, gluten-free penne, fresh vegetables, and savory seasonings. Cooked entirely in one skillet, it’s an easy weeknight dinner that’s packed with flavor, nutrients, and minimal cleanup.
Ingredients
Protein & Seasonings
- 1 tbsp extra virgin olive oil (15 ml)
- 750 g (1.6 lbs) ground turkey (7% fat)
- 1 tbsp Italian herb seasoning
- 1/2 tsp ground black pepper
Vegetables
- 1 onion, diced
- 2 large celery stalks, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (15 oz | 400 g)
- 2 cups spinach (60 g)
Liquids & Extras
- 1 tbsp balsamic vinegar (15 ml)
- 1 tbsp gluten free soy sauce or tamari (15 ml)
- 10 oz dried gluten free penne
- 2 1/2 cups chicken or beef stock (600 ml)
- 3 tbsp nutritional yeast (can substitute with parmesan cheese)
- Red chili flakes and fresh herbs for topping, optional
Instructions
- Cook the turkey: Warm a large skillet with the olive oil over medium-high heat. Add the ground turkey, Italian herb seasoning, and black pepper. Cook for about 5 minutes, stirring frequently and breaking up the meat until almost no pink remains.
- Sauté the vegetables: Add the diced onion, carrot, celery, and minced garlic to the skillet. Continue cooking for another 5 minutes until the turkey is fully browned and the vegetables have softened. Stir in the balsamic vinegar and gluten-free soy sauce or tamari, then cook for an additional 1 minute to combine flavors.
- Add pasta and liquids: Stir in the gluten-free penne, canned diced tomatoes, and chicken or beef stock. Use the back of a spoon to smooth the mixture into an even layer so that the pasta is almost entirely covered by liquid.
- Simmer the pasta: Reduce the heat to medium or medium-low to reach a gentle simmer. Cover the skillet with a fitted lid and cook for 7-8 minutes, allowing the pasta to absorb the liquid and cook through.
- Finish the dish: Remove the lid, stir in the nutritional yeast or parmesan cheese, and turn off the heat. Add the spinach to the pan, cover again, and let it wilt for about a minute. Stir the wilted spinach into the pasta, then taste and adjust seasoning with salt if needed. Serve immediately, garnished with optional red chili flakes and fresh herbs.
- Storage: Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Notes
- You can substitute nutritional yeast with parmesan cheese for a richer flavor.
- Using gluten-free pasta and soy sauce makes this recipe suitable for gluten-free diets.
- Adjust chili flakes to your preferred spice level or omit for a milder dish.
- Ensure the pasta is mostly covered with liquid before simmering to prevent uneven cooking.
- Leftover pasta may thicken; add a splash of stock or water when reheating.
