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One-Pot Ground Turkey Pasta Recipe

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4.2 from 43 reviews

This One-Pot Ground Turkey Pasta is a quick and easy weeknight meal that combines lean ground turkey with a rich tomato and cream sauce, perfectly cooked with tender pasta and fresh spinach. Simmered in one pan, it delivers comforting, flavorful Italian-inspired flavors with minimal cleanup.

Ingredients

Protein & Vegetables

  • 1 lb ground turkey
  • 3-4 garlic cloves, minced
  • ½ yellow onion, diced
  • 2 large handfuls baby spinach

Liquids & Sauces

  • 1 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 14.5 oz can crushed tomatoes
  • 2 ¾ cups chicken broth (plus approx. ¼ cup more if needed)
  • 1-2 tsp balsamic vinegar
  • ⅔ - 1 cup heavy cream

Seasonings & Cheese

  • 2 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup grated parmesan cheese

Pantry

  • 8 oz uncooked pasta (medium shells recommended)

Garnish

  • Chopped fresh basil (optional)

Instructions

  1. Heat and sautée aromatics: Warm a large sauté pan or shallow Dutch oven over medium-high heat and add the olive oil. Once hot, add diced onions and cook for 3-5 minutes until translucent. Then add minced garlic and sauté for another minute to bring out its fragrance.
  2. Cook the ground turkey: Push onions and garlic to one side of the pan. Add the ground turkey in an even layer and let it brown undisturbed for a couple of minutes. Then break the meat into chunks and continue cooking until no longer pink and it reaches just under 165°F internally, as it will continue cooking while simmering.
  3. Add tomato paste and liquids: Stir in the tomato paste and cook for about a minute to deepen its flavor. Reduce heat to medium and add crushed tomatoes, chicken broth, balsamic vinegar, uncooked pasta, Italian seasoning, salt, and pepper. Stir everything until well combined.
  4. Simmer the pasta: Bring the mixture to a simmer and cook for 10-15 minutes, stirring every few minutes to prevent sticking. Cook until the pasta is just under al dente. If the liquid absorbs too quickly, add a splash more broth to keep it from drying out.
  5. Finish with cream, cheese, and spinach: Stir in the heavy cream, grated parmesan, and baby spinach. Continue stirring until the cheese melts fully and the spinach wilts, allowing the sauce to thicken. The sauce will thicken further as it cools.
  6. Serve and garnish: Remove from heat and sprinkle with chopped fresh basil, if using. Let the pasta sit for 5-10 minutes to allow flavors to meld and sauce to set before serving.

Notes

  • Use medium shell pasta as recommended, but other small shapes like penne or rotini will also work well.
  • If you prefer a lighter sauce, reduce or omit the heavy cream and add a little extra broth as needed.
  • Make sure to stir frequently while simmering to prevent the pasta from sticking to the bottom of the pan.
  • For a dairy-free version, substitute heavy cream and parmesan with coconut cream and nutritional yeast, respectively.
  • Leftovers reheat well in the microwave or on the stove with a splash of broth to loosen the sauce.

Find it online: https://recipethrive.com/one-pot-ground-turkey-pasta-recipe/