The Best Creamy Ground Turkey Pasta (Healthy & Easy)
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I make this creamy ground turkey pasta whenever I’m in need of a cozy weeknight meal. It’s made with Italian flavors, pecorino cheese, and fresh basil, making it the BEST turkey pasta dish. Packed with veggies and lean meat, this recipe is also super healthy and filling, just like my Delicious Chicken Bolognese.
Why you will love this recipe
- Quick & budget-friendly: This ground turkey pasta takes less than an hour and costs under £10.00. Make sure to check out this One-Pan Mince Pasta for another budget save.
- Veggie packed: Unlike many ground turkey pasta recipes, this one is full of nutrients from courgettes and tomatoes.
- Cosy & creamy: The rich cream cheese sauce makes this one of the best turkey pasta recipes for the pickiest eaters. My Easy Ragu Bianco is another lovely option.
If you love using mince, consider making Southwest Ground Turkey and Rice Skillet, Meatball Marinara with Spiralized and Minced Pork Noodles.
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Table of Contents
Ingredients
- Ground turkey: Using this lean meat helps keep the ground turkey pasta recipe lighter. If you prefer, you can also use ground chicken, pork, or beef. See this Easy Chicken Piccata for more lean meat ideas.
- Pasta shells: I love using shells for this pasta with ground turkey to catch the sauce. However, you can use any noodle for this turkey mince pasta, like spaghetti or lasagna.
- Pecorino & cream cheese: I chose pecorino and full-fat cream cheese for my ground turkey cream cheese sauce. You can use parmesan, but pecorino helps create an even creamier texture. If you love cheese, try my Healthy Chicken Lasagna.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Add your own flair to this ground turkey pasta with the adaptations below:
- Gluten-free pasta: Like most ground turkey and pasta recipes, you can easily swap regular pasta for a gluten-free option here. You could do the same with the Delicious Marry Me Shrimp Pasta.
- Swap the protein: If you don’t have turkey, you can use ground beef, pork, or chicken in your ground turkey pasta recipe.
- Make it vegan: Swap the turkey for a plant-based version (leave out the chorizo). To make the ground turkey and cream cheese sauce vegan, use dairy-free cream cheese. Try this Quick Green Spinach Pasta Sauce for some dairy-free pasta inspo.
Satisfy those creamy pasta cravings with these other recipes; Spaghetti al Limone, Marmite Pasta and Sausage and Fennel Pasta
How to make Creamy Ground Turkey Pasta
Preheat oven to 356°F (180°C)
- To a large dish/baking tray, add the courgette, tomatoes and chorizo. Season with salt and pepper and bake for 30 minutes, stirring halfway through (Image 1).
- After 15 minutes, preheat a large non-stick frying pan with 1 tbsp oil over high heat. Add mince, break apart roughly, and brown for 5 minutes, seasoning with salt and pepper (Image 2).
* During this time, add your pasta to heavily salted water, setting your timer to the packet time minus 2 minutes.
3. Break apart mince properly, stir and cook for 5 more minutes reducing the heat to medium/low (Image 3).
4. Add the seasoning and cook for 5 more minutes while reducing the heat to medium/low (Image 4).
5. Add the cream cheese into the pan with the ground turkey and stir to heat through. Add the roasted vegetables/chorizo (Image 5).
6. Then add 300ml of pasta water, along with the undercooked pasta. Reserve more pasta water just in case (Image 6).
7. Now stir the pasta in to combine and fold in half of the pecorino and lemon juice (Image 7).
8. Cook until you achieve a glossy, thick, creamy sauce. Add more pasta water if necessary. Serve immediately and top with fresh basil and the remaining pecorino (Image 8).
Need inspiration for some more yummy pasta recipes? See my: Creamy Chicken and Broccoli Pasta, Creamy Chicken and Chorizo Pasta and Creamy Bacon Pasta.
Tips for the best result
- Whenever I make ground turkey pasta, I always recommend keeping the noodles al dente to prevent mushiness.
- I recommend using full fat cream cheese for this ground turkey and pasta dish to prevent curdling.
- Pasta water helps bind this turkey pasta recipe together. It’s always best to keep some extra on the side in case you want a thinner ground turkey cream cheese sauce. Try my 30-Minute Cream of Mushroom Chicken for another lovely dinner option.
The Secret to the Best Ground Turkey Pasta
You might be wondering, why combine cream cheese, pecorino, basil, and veggies? Trust me, it’s the secret to the best ground turkey pasta ever! While many recipes rely on just a basic tomato base, this dish uses a ground turkey cream cheese sauce to create a luxurious texture without being too heavy.
The tangy cream cheese and salty Pecorino Romano melt together to make a creamy tomato turkey pasta sauce that perfectly coats the shells. To balance that richness, the acidity from the cherry tomatoes and the freshness of the basil cut through the sauce, while the courgettes add a tender bite. It’s a healthy ground turkey dinner that tastes indulgent but is actually packed with hidden veggies!
Serving Suggestions
This ground turkey pasta is delicious alongside some crusty bread or garlic bread to swipe up the sauce. If you want a lighter meal compared to other simple ground turkey pasta recipes, this dish is great with soup, a salad, or roast veggies.
Leftover Storage and Reheat Instructions
Refrigerator: Ground turkey pasta is great for meal prep. Allow the leftovers to fully cool, then pack them in an airtight container for up to three days.
Freezer: I wouldn’t freeze the cooked pasta, but the sauce for this ground turkey with pasta dish freezes well. Store the leftover sauce in an airtight bag for up to three months.
Reheat: Reheat on the stove over low/medium heat. If there’s separation due to the ground turkey cream cheese sauce, add some pasta water or chicken broth to help the sauce come back together.
FAQs
If you have leftover cooked turkey breast, you can use that for this ground turkey pasta. I recommend removing the skin and using only the meat. Be sure to chop or shred the turkey first.
You can use heavy cream or greek yogurt in this ground turkey pasta sauce. However, cream cheese provides the specific tang and texture that makes this dish special.
Yes, turkey and pasta recipes can be made the day/night before. Follow the steps below, then store it in the fridge. See my leftover storage tips above.
When making ground turkey pasta, ensure you turn the heat down to low before stirring in the cream cheese and pecorino to keep the sauce smooth.
If you tried this Creamy Ground Turkey Pasta, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Creamy Ground Turkey Pasta
Ingredients
- 250 g cherry tomatoes, sliced in half (£0.69)
- 2 courgettes, sliced into medium chunks (£0.95)
- 110 g chorizo, sliced into chunks (£2.50/2)=(£1.25)
- 500 g ground turkey (£2.65)
- 500 g pasta shells (£0.69)
- 150 g cream cheese (£1.25)
- Juice of half a lemon (£0.30)
- 50 g pecorino, finely grated (£1.35)
- Fresh basil, torn to serve (£0.60)
Cupboard Essentials
- 1 tbsp rapeseed/canola oil
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
Method
Preheat oven to 356°F (180°C)
- To a large baking tray, add the courgette, tomatoes and chorizo. Season with salt and pepper and bake for 30 minutes, stirring halfway through.
- After 15 minutes, preheat a large non-stick frying pan with 1 tbsp oil over high heat. Add mince, break apart roughly, and brown for 5 minutes, seasoning with salt and pepper.
- Break apart mince properly, stir, and add the seasoning. Cook for 5 more minutes reducing the heat to medium/low.
- During this time, add your pasta to heavily salted water, setting your timer to the packet time minus 2 minutes.
- Add the cream cheese into the pan with the ground turkey and stir to heat through. Add the roasted vegetables/chorizo and 300ml of pasta water, along with the undercooked pasta. Reserve more pasta water just in case.
- Stir to combine and fold in half of the pecorino and lemon juice. Cook until you achieve a glossy, thick, creamy sauce. Add more pasta water if necessary.
- Serve immediately and top with fresh basil and the remaining pecorino.
Notes
- Use al dente pasta to prevent leftover noodles from becoming mushy in the fridge.
- Full-fat cream cheese is recommended for a creamier sauce and to avoid curdling from tomatoes.
- Save some pasta water to adjust the sauce consistency to your preference.
Nutrition
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