Stan and I have been experimenting with your basic tomato meat sauce pasta recipe for years. To eat healthfully, we try to substitute turkey for red meat in red-sauce based pasta recipes. I'm not partial to the unique gaminess of turkey, so we disguise turkey with other flavors to the point the turkey becomes a background "filler" in the dish the way some people use tofu. It's odd, but the key is dijon mustard and grated Parmesan mixed into the turkey before cooking. When paired with the intensity of the fire-roasted tomatoes, the mushrooms, the richness of the cheese and the nuttiness of the pesto, you get a deliciously earthy, homey dish. This will become go-to comfort food for you, trust me!
turkey pesto pasta
8 oz your favorite pasta (we like whole wheat angel hair)
1/2 lb organic ground turkey (preferably not white meat), thawed
16-20 oz canned crushed fire-roasted tomatoes
4 oz your favorite mushroom... keep it PG-rated! (we use white button)
1/4 large onion, chopped (preferably julienned-style)
1 garlic clove
1/2 tbsp dijon mustard
1/4 c grated Parmesan
1/2 tsp oregano
salt & pepper (kosher/sea salt)
1/2 tsp red pepper flakes
1/4 c pesto: 1/2 c organic basil packed, 1/2 garlic clove, 1/4+1/6 c evoo, 1/8 c pine nuts (we use pistachios), 1/8 c Parmesan, pinch of s&p
1. Drizzle olive oil in sauté pan and heat to med-low. Sauté onion until almost translucent, add garlic. Cook until translucent.
2. Sprinkle s&p on both sides of turkey. Add turkey to onion. Add oregano, mustard, and Parmesan. Mix everything. Cook until almost no longer pink. Add the mushrooms, then brown the mix to finish cooking.
3. Make the pesto in food processor and cook pasta per package instructions while turkey mix cooks.
4. Add tomatoes, pepper flakes, pesto to turkey. Turn off heat once sauce is warm.
5. Drain pasta and serve with turkey-tomato sauce.
8 oz your favorite pasta (we like whole wheat angel hair)
1/2 lb organic ground turkey (preferably not white meat), thawed
16-20 oz canned crushed fire-roasted tomatoes
4 oz your favorite mushroom... keep it PG-rated! (we use white button)
1/4 large onion, chopped (preferably julienned-style)
1 garlic clove
1/2 tbsp dijon mustard
1/4 c grated Parmesan
1/2 tsp oregano
salt & pepper (kosher/sea salt)
1/2 tsp red pepper flakes
1/4 c pesto: 1/2 c organic basil packed, 1/2 garlic clove, 1/4+1/6 c evoo, 1/8 c pine nuts (we use pistachios), 1/8 c Parmesan, pinch of s&p
1. Drizzle olive oil in sauté pan and heat to med-low. Sauté onion until almost translucent, add garlic. Cook until translucent.
2. Sprinkle s&p on both sides of turkey. Add turkey to onion. Add oregano, mustard, and Parmesan. Mix everything. Cook until almost no longer pink. Add the mushrooms, then brown the mix to finish cooking.
3. Make the pesto in food processor and cook pasta per package instructions while turkey mix cooks.
4. Add tomatoes, pepper flakes, pesto to turkey. Turn off heat once sauce is warm.
5. Drain pasta and serve with turkey-tomato sauce.
l i v e e x u b e r a n t l y™
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