Creamy Turkey Spinach Penne Pasta Recipes

ONE-POT PASTA WITH GROUND TURKEY AND SPINACH

Steps:

• Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
• Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
• Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
• Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
• Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
• Garnish with the chopped cilantro, sit back and watch the forks fly!

CREAMY GROUND TURKEY, SPINACH AND PEA PASTA

Steps:

• Bring a large stock pot of salted water to a boil.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
• At this point drop the pasta into the boiling water and cook per the package directions until al dente.
• Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
• Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.

CREAMY SPINACH & MUSHROOM PENNE

Steps:

• Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

CREAMY TURKEY PASTA

Steps:

• Cook penne according to package directions.
• Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
• Add spinach, cook until just wilted- approximately 1 minute.
• Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
• Drain pasta.
• To serve, top noodles with turkey mixture.
• Add pepper and parmesan cheese to taste.