Description
A rich and comforting creamy ground turkey pasta inspired by bold, restaurant-style flavors. Perfect for weeknight dinners or cozy family meals.
Ingredients
12 ounces (340 g) penne pasta
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 pound (450 g) ground turkey
1 small yellow onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon (2 g) dried oregano
1 teaspoon (2 g) dried basil
½ teaspoon (1 g) crushed red pepper flakes (optional)
1 teaspoon (6 g) salt
½ teaspoon (2 g) black pepper
1 tablespoon (15 g) tomato paste
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (50 g) freshly grated Parmesan cheese
1 cup (150 g) cherry tomatoes
2 cups (60 g) fresh spinach
2 tablespoons (30 g) unsalted butter
2 tablespoons (8 g) chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook pasta (12 ounces / 340 g) until al dente. Reserve ½ cup (120 ml) pasta water and drain.
Heat olive oil (1 tablespoon / 15 ml) in a skillet and cook ground turkey (1 pound / 450 g) until browned. Remove and set aside.
In the same skillet, sauté diced onion (1 cup / 150 g) for 3–4 minutes. Add garlic and cook 30 seconds.
Stir in oregano (1 teaspoon / 2 g), basil (1 teaspoon / 2 g), red pepper flakes (½ teaspoon / 1 g), salt (1 teaspoon / 6 g), pepper (½ teaspoon / 2 g), and tomato paste (1 tablespoon / 15 g). Cook 1–2 minutes.
Add chicken broth (1 cup / 240 ml) and simmer 3–4 minutes. Stir in heavy cream (1 cup / 240 ml) and butter (2 tablespoons / 30 g). Simmer until thickened.
Return turkey to skillet. Add cherry tomatoes (1 cup / 150 g) and spinach (2 cups / 60 g). Cook until spinach wilts.
Toss in cooked pasta and Parmesan (½ cup / 50 g). Add reserved pasta water as needed.
Garnish with parsley (2 tablespoons / 8 g) and serve warm.
Notes
For a lighter version, substitute half the heavy cream (120 ml) with additional chicken broth (120 ml).
Use freshly grated Parmesan for the smoothest sauce texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes