This simple spaghetti recipe with ground turkey is flavorful, cozy, and easy to make. This turkey pasta has a creamy, cheesy sauce with fresh herbs in it, making it the perfect dish for a weeknight.
Ground turkey spaghetti is a healthy meal since it uses lean ground turkey, half and half, and low-fat cheddar. This turkey pasta is quite soothing and tasty, even though it doesn’t have a lot of fat.
You can also use ground turkey breast instead of lean turkey thigh with 7% fat. Aside from how good it tastes, what I like best about this pasta meal is that I can have it ready in about 30 minutes.
I haven’t met an adult or kid who doesn’t want a bowl of cheesy pasta for dinner on a weeknight.
Why you’ll adore this pasta with ground turkey
- You can eat it without feeling bad about it because it’s a little healthier. It’s a quick and easy weeknight supper.
- This dish is incredibly adaptable; you may change the herbs, spices, and cheese to make it your own.
- This recipe is light on the wallet and lets you feed your family a tasty lunch without spending a lot of money.
Timing
Five minutes to get ready
Time to cook: 25 minutes
Total time: 30 minutes
What ingredients are in this turkey mince pasta?
Olive oil: You’ll need some extra virgin olive oil to cook the onion and then brown the meat. When you use lean ground turkey, the oil is equally vital for flavor.
Onion: I used yellow onion in this pasta, but red onions or shallots work just as well. If you don’t like huge pieces in your pasta sauce, cut it up small.
Ground turkey: I usually use lean ground turkey thigh with 7% fat to make this spaghetti. Even if it’s the lean sort, I think thigh tastes better than breast. Use your favorite kind of ground turkey if you don’t mind the fat.
Garlic: For the best flavor, use freshly sliced garlic. If you don’t have any, you can use 1 teaspoon of garlic powder instead.
Fresh herbs: A blend of fresh rosemary and thyme gives the ground turkey sauce a lot of flavor. If you don’t have any fresh herbs, you can use 1/2 tablespoon of Italian seasoning instead.
Add more red chili flakes to your sauce if you want it to be a little spicier.
Passata (tomato puree) makes a smooth sauce when you use it instead of diced tomatoes. If you don’t mind having chunks of tomato in the sauce, you can use a can of chopped tomatoes instead.
Chicken stock: I usually use store-bought chicken stock to make this sauce because it’s easier, but if you have homemade stock, use that instead.
Single cream (half and half) makes the sauce creamier. Half-and-half is exactly right for this, but if you want a sauce that is even thicker and richer, use double cream (heavy cream) instead.
Cheddar This dish calls for a sharp, mature cheddar. I chose a low-fat variety, but any kind of shredded cheese will do.
Things you need
- 10.5 oz (300 g) of spaghetti
- 1 tablespoon of olive oil
- 1 medium onion, cut into small pieces
- 450 g (1 lb) of ground turkey that isn’t too fatty
- 2 cloves of garlic, coarsely chopped
- ½ tablespoon of fresh thyme
- ½ tablespoon of fresh rosemary
- ¼ teaspoon of red chili flakes
- 250 ml (1 cup) of chicken stock
- 400 ml (2 cups) of passata
- One cup (200 ml) of single cream
- 150 g (5.5 oz) low-fat cheddar, grated
- Fresh parsley to garnish
- Salt and freshly ground black pepper
Instructions
- Put a big pot of water on to boil, add a lot of salt, and cook the pasta according to the package directions.
- In the meantime, heat the olive oil in a big, deep skillet or Dutch oven and cook the onion over medium heat for 2 to 3 minutes.
- Put in the ground turkey and cook it for 4 to 5 minutes, breaking it up with your spoon.
- Stir in the garlic, thyme, rosemary and red chilli flakes and continue to cook for another minute.
- Add the passata and chicken stock, swirl to incorporate and bring to a simmer. Lower the heat to medium-low and simmer for 10-12 minutes.
- Stir in the single cream, cooked pasta and cheddar. Stir until the cheese is melted, then add the fresh parsley.
- Season to taste and serve immediately, garnished with more fresh chopped parsley if you want.
Leftovers and how to store them
In an airtight container, leftovers will stay good in the fridge for up to three days.
You can heat up the pasta on the stove or in the microwave. If it seems too dry, you might need to add some broth or water.
It’s recommended to freeze the sauce without the pasta if you wish to. The sauce will last for up to three months. Put it in the fridge overnight to thaw, then heat it up and serve it over pasta that you just made.
Notes and recommendations for the recipe
- Add 1–2 teaspoons of sriracha sauce to the sauce to make it spicy.
- You can use ground chicken, beef, or pork instead of ground turkey. The sauce works with any of these meats.
- To make a ground turkey pasta bake, put the cooked dish in an oven-safe pan, cover it with cheese, and bake it for 15 to 20 minutes, or until the cheese is melted.