I’ve been thinking about making creamy turkey pasta for a while. But since turkey is leaner than beef, I wasn’t sure if it would turn out as good. After few tries (and some mistakes), I finally figured out a way to make it creamy and delicious.
This recipe is pretty much like the classic Italian Bolognese, just with turkey instead of beef. With few tweaks to keep it creamy and delicious, it turned out to be such a good casserole.
The best part is that it is easy to make in one-pot. You can cook the pasta right in the sauce by adding some water at the end, or just cook it separately and mix it all together. Either way, it is simple, tasty, and excellent for busy days.
What You’ll Need
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Ground turkey – Turkey is the base of the sauce. It is lean, but super tasty when done right.
Onion – Caramelized onions add amazing flavour and perfect sweetness.
Garlic – Minced garlic cloves make all the difference for perfect flavours.
Tomato paste – Adds richness and a little smokiness to the sauce.
Tomato sauce – Use your favourite store-bought one (chunky is great), or add my homemade sauce if you have it.
Whipping cream – Full-fat cream makes the sauce rich and creamy. So good and I absolutely recommend it.
Mushrooms – They add a meaty texture and great flavour. Use white or cremini, sliced or whole, your choice.
Salt and pepper – To taste.
Sugar – Sugar helps balance out the acidity of the tomatoes, so add as needed.
Basil – Fresh or dried, both work to bring out the classic Italian flavours.
Parmesan cheese – A final sprinkle on top makes everything better. I love some melted cheese to finish the dish. Fresh is best, but use whatever you have.
Dutch oven (optional, but recommended) – I think everything turns out better when cooked in a Dutch oven. I bought my first Dutch oven a few months ago, and now we’re practically inseparable. If you are curious about why it is a game-changer for me, check out my post 9 reasons why you need a Dutch oven in your kitchen.
Few Useful Tips
I often make a big batch of the sauce and freeze it for those busy days or when I just don’t feel like cooking. If you decide to freeze sauce leftovers, you can safely keep it frozen for max 3 months for best results. Just add it in zip lock bags or a container, making sure you leave enough space for extra volume of the frozen sauce and done.
Creamy Turkey Pasta
Course: MainCuisine: ItalianDifficulty: Medium6
servings5
minutes40
minutes45
minutesMake this easy creamy turkey pasta in a Dutch oven for a rich, flavourful meal with minimal cleanup. This recipe is creamy, comforting, and perfect for busy days.
Ingredients
1 small onion
300-400 grams mushrooms, sliced
2-3 garlic cloves, minced
1 pound ground turkey
1 tablespoon dry basil (or oregano)
1 tablespoon tomato paste
500 ml homemade tomato sauce
Salt, black pepper and sugar, to taste
½ cup whipping cream
½ cup parmesan cheese
1 package pasta of your choice
Light olive oil
Directions
- Heat a drizzle of olive oil in a Dutch oven over medium heat. Add the chopped onion and sauté for 5–7 minutes until the onion gets nicely caramelized.
- Add the ground turkey and minced garlic. Stir everything together and cook for about 5 minutes. Once done, remove it from the pot and set aside.
- In the same pot, add the sliced mushrooms and sauté for 5–7 minutes until they are nicely cooked. Then, add the cooked turkey back in and mix well.
- Stir in the tomato paste and basil, then season with salt and pepper to taste.
- Pour in the tomato sauce and add sugar as needed. Sugar helps balance the acidity, but if you’re using homemade sauce, you might not need any. Lower the heat and let it simmer half-covered for 5–10 minutes.
- Pour in the whipping cream and stir it in. Let it simmer on low for about 5 minutes until everything is well combined.
- Meanwhile, cook your pasta in a separate pot. Save some of the starchy pasta water, in case you want to adjust the texture.
- Add the cooked pasta to the sauce and stir until fully coated. If the sauce is too thick, add a splash of pasta water to loosen it up.
- Sprinkle with Parmesan cheese, cover, and let it rest off the heat for 5 minutes. The cheese will so nicely melt on top giving the perfect creamy finish. Serve and enjoy!
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
