Description

This one-pot ground turkey pasta recipe is a quick and flavorful meal that combines lean turkey, gluten-free pasta, and fresh vegetables all cooked together in a savory broth. Perfect for busy weeknights, it offers a healthy, hearty, and easy-to-make dinner with customizable toppings and substitutions.

Ingredients

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Meat & 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 & Aromatics

1 onion, diced
2 large celery stalks, diced
1 large carrot, diced
3 cloves garlic, minced

Liquids & Flavor Enhancers

1 tbsp balsamic vinegar (15 ml)
1 tbsp gluten free soy sauce or tamari (15 ml)
2 1/2 cups chicken or beef stock (600 ml)
1 can diced tomatoes (15 oz | 400 g)

Pasta & Greens

10 oz dried gluten free penne
2 cups spinach (60 g)

Cheese & Toppings

3 tbsp nutritional yeast (can substitute with parmesan cheese)
Red chili flakes and fresh herbs for topping, optional

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Instructions

Prepare the skillet: Warm a large skillet over medium-high heat and add the olive oil. Once hot, add the ground turkey, Italian herb seasoning, and black pepper. Cook for about 5 minutes, stirring frequently, until the turkey is almost no pink remaining and is crumbled.
Sauté vegetables: Add the diced onion, carrot, celery, and minced garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened and the turkey is fully browned. Pour in the balsamic vinegar and soy sauce, then cook for an additional minute.
Add pasta and liquids: Stir in the gluten-free penne, diced tomatoes, and stock. Use the back of a spoon to gently press the turkey mixture into an even layer, ensuring the pasta is mostly submerged in liquid.
Simmer: Reduce the heat to medium-low and bring the mixture to a gentle simmer. Cover the skillet with a fitted lid and cook for 7-8 minutes, stirring halfway through, until the pasta is tender and the liquid is mostly absorbed.
Finish with cheese and greens: Remove the lid, stir in nutritional yeast or parmesan cheese, then turn off the heat. Add the spinach to the skillet, cover again, and let sit for about a minute to wilt the greens. Stir to combine, taste, and season with additional salt if needed. Serve hot with optional chili flakes and herbs.

Notes

For a richer tomato flavor, add a tablespoon of tomato paste and sauté it with the vegetables for 2-3 minutes.
You can substitute ground beef, pork, chicken, or sausage for the turkey for a different flavor profile.
If you prefer, replace the balsamic vinegar and soy sauce with 1/2 cup (120 ml) red wine, cooking it down before adding pasta for a richer taste.
To make it cheesy, add chopped or grated mozzarella or ricotta with the spinach.
Use low sodium stock for better control of salt content.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 420 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 80 mg