Ground Turkey Pasta is simple and delicious! This pasta dish has 42 grams of protein per serving and 7 grams of fiber per serving.

Why you'll love Ground Turkey Pasta:
- Quick - Comes together in less than 30 minutes!
- Full meal - This pasta dish has carbs, lots of protein from the turkey and even some green from the peas! You don't even need a side dish.
- Better than store-bought - Sure, you can buy marinara sauce from the store and mix it with ground turkey but when you put a little extra effort in... the results are well worth it!
- Meal prep it - Pasta with ground turkey is super easy to make in advance to enjoy for a few days.
Ingredients and Substitutions:
- dried shell pasta - I love the brand Rummo.
- extra virgin olive oil - Be sure to use good quality extra virgin olive oil! Cobram Estate is one of my favorite olive oil brands. I either purchase a bottle from Amazon or from Whole Foods.
- minced yellow onion and garlic - Take the time to chop these very small.
- ground turkey - I recommend a percentage around 93%. I don't recommend using 99% lean. The meat will be dry.
- salt free Italian seasoning, onion powder, garlic powder, sea salt and ground black pepper - The perfect mix of seasonings!
- passata - You can find this near the canned tomatoes in the grocery store. It's tomato puree that has been strained. It usually comes in a glass jar.
- chicken bone broth - You can also use chicken stock or vegetable broth.
- unsweetened full-fat canned coconut milk - Or use heavy cream.
- frozen peas - You can swap frozen chopped spinach.
- freshly grated Parmesan cheese - I don't recommend using the grated Parm that can be found in the middle aisle of the grocery store. Fresh is best!
How to make pasta with ground turkey?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Step 1
In a pot, bring salty water to a boil. Separately, heat a pan over medium heat. Add 1 tablespoon of oil to the pan. Then, add minced onion and sauté for 1 minute. Next, add minced garlic and sauté for 1-2 minutes more.
Step 2
Add ground turkey to the pan with Italian seasoning, onion powder, garlic powder, salt and pepper. Break up the turkey as it cooks with a spatula. Cook for about 6 minutes, or until the turkey is no longer pink.
Step 3
Pour the passata, chicken bone broth and coconut milk (or heavy cream) over the cooked turkey in the pan. Reduce the heat to medium low and cook for 12 minutes.
Step 4
Add the pasta to the boiling water to begin to cook during this time. Check the packaging to see how long until the pasta is cooked through.
Step 5
After 12 minutes, add frozen peas to the sauce. Stir and cook for 2 minutes.
Step 6
Drain the cooked pasta and add it to the pan with the sauce. Pour in 1 tablespoon of extra virgin olive oil and sprinkle in ¼ cup grated Parmesan cheese. Combine, turn off the heat and serve.
Recipe pro-tips:
- Use good quality ingredients for the tastiest results!
- Don't overcook the pasta. Cook just until al dente.
- Time it together - Pay attention to the time you throw the pasta into the boiling water to start cooking and how long the sauce is going to take so they are done at the same time.
Storage directions:
- Fridge - Store the pasta in an airtight container in the fridge for up to 3 days.
- Freezer - Store the pasta in a freezer safe container for up to 3 months.
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Ground Turkey Pasta
Ingredients
- 4 cups dried shell pasta
- 2 tablespoons extra virgin olive oil - Divided
- ⅓ cup minced yellow onion
- 2 cloves minced garlic
- 1 pound ground turkey - I recommend a percentage around 93%. I don't recommend using 99% lean. The meat will be dry.
- 2 teaspoons salt free Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 ½ cups passata - You can find this near the canned tomatoes in the grocery store. It's tomato puree that has been strained. It usually comes in a glass jar.
- ¾ cup chicken bone broth
- ¼ cup unsweetened full-fat canned coconut milk - Or use heavy cream
- ⅔ cup frozen peas
- ¼ cup freshly grated Parmesan cheese - Plus, more for serving.
Instructions
- In a pot, bring salty water to a boil. Separately, heat a pan over medium heat. Add 1 tablespoon of oil to the pan. Then, add minced onion and sauté for 1 minute. Next, add minced garlic and sauté for 1-2 minutes more.
- Add ground turkey to the pan with Italian seasoning, onion powder, garlic powder, salt and pepper. Break up the turkey as it cooks with a spatula. Cook for about 6 minutes, or until the turkey is no longer pink.
- Pour the passata, chicken bone broth and coconut milk (or heavy cream) over the cooked turkey in the pan. Reduce the heat to medium low and cook for 12 minutes.
- Add the pasta to the boiling water to begin to cook during this time. Check the packaging to see how long until the pasta is cooked through.
- After 12 minutes, add frozen peas to the sauce. Stir and cook for 2 minutes.
- Drain the cooked pasta and add it to the pan with the sauce. Pour in 1 tablespoon of extra virgin olive oil and sprinkle in ¼ cup grated Parmesan cheese. Combine, turn off the heat and serve.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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