One Pot Ground Turkey Pasta (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 tablespoon extra virgin olive oil (15 ml)
02 -
750 g ground turkey (7% fat)
03 -
1 tablespoon Italian herb seasoning
04 -
1/2 teaspoon ground black pepper
05 -
1 onion, diced
06 -
2 large celery stalks, diced
07 -
1 large carrot, diced
08 -
3 cloves garlic, minced
→ Sauce & Seasonings
09 -
1 tablespoon balsamic vinegar (15 ml)
10 -
1 tablespoon gluten free soy sauce or tamari (15 ml)
11 -
3 tablespoons nutritional yeast
12 -
2 1/2 cups chicken or beef stock (600 ml)
13 -
1 can diced tomatoes (400 g)
→ Pasta & Greens
14 -
280 g dried gluten free penne
15 -
2 cups spinach (60 g)
→ Garnish
16 -
Red chili flakes (optional)
17 -
Fresh herbs (optional)
# How to Make It:
01 -
Heat a large skillet over medium-high heat. Add olive oil and when simmering, incorporate ground turkey with Italian seasoning and black pepper. Break apart the meat and cook for approximately 5 minutes until almost no pink remains.
02 -
Introduce onion, carrot, celery and garlic to the pan. Continue cooking for 5 minutes until meat is fully browned and vegetables have softened. Pour in balsamic vinegar and soy sauce/tamari, cooking for an additional minute to deglaze the pan.
03 -
Add the gluten-free penne followed by tomatoes and stock. Use a spoon to smooth the mixture into an even layer, ensuring pasta is almost completely submerged in liquid.
04 -
Reduce to medium or medium-low heat to achieve a gentle simmer. Cover with a fitted lid and cook for 7-8 minutes until pasta is al dente.
05 -
Remove lid and stir in nutritional yeast. Turn off heat, add spinach to the pan and cover again for about a minute to wilt. Once wilted, incorporate spinach completely. Taste and adjust seasoning with salt as needed before serving.
06 -
Allow to cool completely before storing leftovers in an airtight container for up to 5 days.
# Handy Tips:
01 -
For richer tomato flavor, use fire-roasted tomatoes or add a tablespoon of tomato paste alongside the balsamic vinegar.
02 -
Ground beef, pork, chicken or removed-casing sausage can substitute for turkey.
03 -
For a more complex flavor profile, replace vinegar and soy with 120ml red wine (cabernet or merlot), cooking until almost evaporated before adding pasta.
04 -
For a cheesier variation, add grated mozzarella or ricotta when incorporating spinach.
05 -
Use low-sodium stock for better control over salt content.