Creamy One Pot Ground Turkey Pasta with Veggies

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Course: dinner

Cuisine: american-inspired

Keyword: one pot pasta

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 593kcal

Author: Jess

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

1 1/2 tbsp olive oil
1 small onion, diced
2 cups diced vegetables (mushrooms & zucchini)
1 cup halved baby tomatoes
1/3 cup diced sundried tomatoes
3 garlic cloves, minced
1 1/4 tsp salt
2 tsp dried oregano
1/4 tsp pepper
1/4 tsp chili flakes
450 g lean ground turkey
3 - 3 1/2 cups chicken broth
1 cup milk of choice
1 1/4 cup tomato sauce
300 g (10 oz) dried rigatoni, penne, ziti or tortiglioni or a similar pasta shape
1/2 cup shredded part-skim or regular mozzarella cheese
1/4 cup fresh minced basil plus more for garnish
2 cups spinach (optional)

In a 3.5 quart (or larger) braiser or high-sided pan, add olive oil & turn to medium heat. Add the diced onion and saute onions for 3-4 minutes until softened.
Add in the mushrooms, zucchini, tomatoes and sundried tomatoes and season with a pinch of salt and pepper. Cook until the mushrooms and zucchini are slightly browned and softened, about 5-7 minutes.
Add the minced garlic, dried oregano, salt, pepper and chili flakes and cook until fragrant, about 1 minute.
Add in the ground turkey and cook, breaking it up into smaller pieces as it cooks, until cooked through and no longer pink.
Add in the broth, milk and tomato sauce and bring to a boil over high heat. Once boiling, stir in the noodles and turn to medium / medium-low to keep at a steady simmer. Stir the noodles often so they don’t stick to the bottom of the pan, cooking until most of the liquid is absorbed and you're left with a creamy sauce, this will take about 12-15 minutes. Stir in fresh spinach if desired.
*If you find the pasta needs a bit more time to cook but most of the liquid has been absorbed, use 1/2 cup more of chicken broth*
Turn the heat off and stir in the mozzarella until melted / fully combined and finally stir in the fresh basil.
Serve topped with more fresh basil and more chili flakes if desired.

Substitute the mushrooms, zucchini and tomatoes for 3 cups of other vegetables of your choice.
Store leftovers in an airtight container in the fridge for up to 4 days.

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