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This one pot ground turkey pasta has become my weeknight dinner hero, combining lean protein, veggies, and pasta in a single skillet for maximum flavor with minimal cleanup. The combination of aromatic herbs and a touch of balsamic creates depth that makes this simple dish taste like it simmered all day.
My family first discovered this recipe during a particularly busy week when I needed something substantial but quick. What started as a pantry cleanout has become our most requested dinner, especially when schedules get hectic.
Ingredients
- Ground turkey The lean protein base that stays juicy and takes on flavors beautifully. Look for 7% fat content for the best balance of flavor and nutrition.
- Italian herb seasoning Creates an instant flavor foundation without measuring multiple herbs. Quality blends should include basil, oregano, and thyme.
- Onion, celery, and carrot The classic mirepoix that builds a savory base. Choose firm vegetables with vibrant color.
- Garlic Adds essential aromatic depth. Fresh cloves provide superior flavor to pre minced options.
- Balsamic vinegar Introduces subtle sweetness and acidity that balances the savory elements. Aged balsamic works beautifully here.
- Gluten free penne Holds up well to the hearty sauce. Brown rice or corn based varieties maintain their texture best.
- Nutritional yeast Delivers cheesy flavor while keeping the dish dairy free. Look for fortified varieties for added B vitamins.
- Stock Provides richness and helps cook the pasta directly in the sauce. Homemade offers the best flavor, but quality store bought works well.
- Canned tomatoes Creates the base for the sauce with minimal effort. San Marzano varieties provide exceptional sweetness.
- Spinach Adds color and nutrition that wilts perfectly into the finished dish. Baby spinach requires no chopping.
Step-by-Step Instructions
- Brown the turkey
- Heat olive oil in a large skillet over medium high heat until shimmering. Add ground turkey with Italian herbs and black pepper, breaking it apart with a wooden spoon. Cook for about 5 minutes until most of the pink is gone but not completely browned through. This partial cooking ensures the meat stays tender.
- Add the aromatics
- Introduce the diced onion, carrot, celery and minced garlic to the skillet with the partially cooked turkey. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables have softened and the meat has fully browned. The vegetables should become translucent but not brown.
- Deglaze the pan
- Pour in the balsamic vinegar and soy sauce, using your spoon to scrape up any browned bits from the bottom of the pan. Let the liquid bubble and reduce for about 1 minute. These browned bits contain concentrated flavor that enriches your sauce.
- Combine pasta and liquids
- Add the dry pasta directly to the skillet, then pour in the diced tomatoes and stock. Use the back of your spoon to ensure the pasta is mostly submerged in liquid. This allows the pasta to cook evenly while absorbing the flavors of the sauce.
- Simmer covered
- Reduce the heat to maintain a gentle simmer. Cover with a tight fitting lid and cook for 7 to 8 minutes, or until the pasta is al dente. The pasta should have some bite left while still being tender.
- Finish with additions
- Remove from heat and stir in nutritional yeast until fully incorporated. Add the fresh spinach, cover again, and let sit for about a minute until the spinach wilts from the residual heat. Gently fold the wilted spinach throughout the dish. Taste and adjust seasoning with salt as needed.
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The balsamic vinegar is truly the secret ingredient in this recipe. I discovered its transformative power by accident when I was out of red wine one evening. The slight sweetness it imparts creates remarkable depth with just a tablespoon. My husband now refuses to let me make it any other way, claiming it adds that special something that makes the dish memorable.
Make It Your Own
This versatile recipe welcomes adaptations based on what you have available. For a richer tomato flavor, add a tablespoon of tomato paste alongside the balsamic vinegar and cook for 2 to 3 minutes over medium high heat. This brief caramelization concentrates the tomato flavor and adds a subtle sweetness that complements the savory elements beautifully.
Protein Variations
While ground turkey provides a light yet satisfying base, this recipe works wonderfully with other proteins. Ground beef creates a heartier, more traditional pasta flavor profile, while Italian sausage with the casing removed introduces built in seasoning that complements the existing flavors. For a lighter option, ground chicken works perfectly though it may need a touch more olive oil initially to prevent sticking.
Storage and Reheating
The beauty of this dish extends to its stellar leftover potential. Store cooled portions in airtight containers in the refrigerator for up to 5 days. The flavors actually improve after a day as the ingredients have time to meld together. When reheating, add a small splash of water or broth to loosen the sauce as the pasta will have absorbed liquid during storage. Microwave gently with a loose cover or reheat on the stovetop over medium low heat.
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Common Questions
- → Can I use regular pasta instead of gluten-free?
Yes, you can substitute regular penne or any short pasta shape for the gluten-free version. The cooking time may vary slightly, so check pasta tenderness a few minutes earlier than the recipe suggests.
- → How can I make this dish more flavorful?
Try using fire-roasted tomatoes, adding tomato paste with the balsamic vinegar, incorporating red wine instead of vinegar, or topping with fresh herbs and red chili flakes. You can also add mozzarella or ricotta cheese for extra richness.
- → Can I substitute the ground turkey?
Absolutely! This versatile dish works well with ground beef, pork, chicken, or even sausage with the casing removed. For a vegetarian option, try using crumbled firm tofu or plant-based ground meat alternatives.
- → How do I store leftovers?
Allow the pasta to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave or on the stovetop with a splash of water or broth to restore moisture.
- → Is this dish freezer-friendly?
Yes, this dish freezes well. Portion into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating thoroughly.
- → How can I make this dish lower in sodium?
Use low-sodium stock or broth, reduce or omit the soy sauce/tamari, and control added salt during the final seasoning step. You can enhance flavor with additional herbs and spices instead.