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–+ servings
Ground Turkey Pasta

Ground Turkey Pasta

Creamy tomato-and-Parmesan pasta loaded with seasoned ground turkey, peppers, and mushrooms—comforting, colorful, and weeknight-easy. A splash of balsamic brightens the sauce for a balanced finish.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients
 

  • 2.5 tbsp extra-virgin olive oil, divided
  • 1 cup diced yellow onion
  • 1 cup small-diced red bell pepper
  • 4 oz mushrooms, finely chopped
  • 2 tsp minced garlic
  • 1.25 tsp Italian seasoning
  • 1.25 lb lean ground turkey
  • 1.25 tsp kosher salt, divided
  • 0.5 tsp ground black pepper
  • 1 tsp balsamic vinegar
  • 2 tbsp all-purpose flour
  • 15 oz tomato sauce
  • 2.25 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup finely grated Parmesan cheese
  • 10 oz short pasta, such as medium shells or rotini
  • 2 tbsp chopped fresh basil (optional, for serving)

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil for the pasta, but start the sauce while it heats.
  • Set a Dutch oven or wide skillet over medium heat and add 1.5 tbsp olive oil. Add the onion, bell pepper, and mushrooms with 0.5 tsp of the salt. Cook, stirring occasionally, until the vegetables soften and pick up a little color, 5 to 6 minutes.
  • Scoot the vegetables to the edges, pour in the remaining 1 tbsp oil, then add the ground turkey to the center. Season with the remaining salt and the black pepper. Cook, breaking the meat into small crumbles, until no longer pink, 4 to 5 minutes. Stir in the garlic, Italian seasoning, and balsamic; cook 30 seconds until fragrant.
  • Sprinkle in the flour and stir to coat the meat and veggies; cook 1 minute to remove the raw flour taste.
  • Pour in the tomato sauce and broth. Bring to a lively simmer and cook 6 to 8 minutes, stirring now and then, until slightly thickened and glossy.
  • While the sauce simmers, cook the pasta in the boiling water until just al dente according to package timing. Drain.
  • Reduce the sauce heat to low and stir in the heavy cream and Parmesan until smooth. Fold in the drained pasta and simmer 2 to 3 minutes so the noodles absorb some sauce. If it gets too thick, splash in a little hot water to loosen. Taste and adjust salt or pepper as needed.
  • Serve hot, scattered with fresh basil.

Notes

Leftovers reheat beautifully with a splash of broth or water; store in an airtight container up to 4 days.
This recipe is an original creation inspired by classic Ground Turkey Pasta flavors. All ingredient ratios and instructions are independently developed.