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–+ servings
A large pan with a creamy pasta with vegetables and mince being mixed with a wooden spoon on a blue background.
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5 from 5 votes

Creamy Ground Turkey Pasta

This creamy ground turkey pasta is healthy, filling, and so easy to make. It’s the perfect cozy dinner for busy weeknights!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: mains
Cuisine: British
Servings: 5
Calories: 759kcal
Author: Mimi Harrison
Cost: £1.95

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
Metric - US Standard

Instructions

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

Calories: 759kcal | Carbohydrates: 79g | Protein: 48g | Fat: 28g