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Gluten-Free Ground Turkey Pasta

A comforting and nutritious dish made with gluten-free penne, lean ground turkey, fresh spinach, and zesty tomato sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1.5 cups gluten-free penne Brands like Barilla or Banza work well.
  • 24 oz tomato sauce Look for the lowest sugar content.
For the Filling
  • 1 lb ground turkey Choose lean for lower fat.
  • 1 cup fresh spinach Kale can be used as an alternative.
  • 1/2 onion chopped Provides sweetness and depth.
  • 4 cloves garlic, freshly minced Essential for flavor.
  • 1.5 tbsp avocado oil Can substitute with olive oil.
  • 3 tbsp vegan parmesan Nutritional yeast is a great substitute.
  • 1 tsp oregano Dried herbs complement the dish.
  • 1/4 tsp black pepper Freshly ground if possible.
  • 1/2 tsp salt Adjust according to preference.
  • 1/4 tsp red pepper flakes Add more for extra heat.

Method
 

Preparation
  1. Chop the onion and mince the garlic.
  2. Boil a large pot of salted water and add the gluten-free penne, cooking according to package instructions until al dente, about 8-10 minutes.
Cooking
  1. In a large skillet, heat 1.5 tbsp of avocado oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Then, add the ground turkey and cook for 5-7 minutes until browned.
  3. Sprinkle in oregano, black pepper, salt, and red pepper flakes, stirring the mixture.
  4. Pour in the tomato sauce and let simmer for 3-4 minutes.
  5. Stir in the spinach until wilted, about 1-2 minutes.
  6. Drain the penne (reserve a bit of pasta water) and add to the skillet, tossing to combine.
  7. Warm through for another minute, then serve in bowls topped with vegan parmesan.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months. Adjust heat by adding fresh herbs or more red pepper flakes.