This Ground Turkey Pasta is hearty, flavorful, and loaded with hidden veggies even picky eaters won’t notice. Everything cooks in one pot, including the pasta, so there’s less cleanup. It’s the kind of meal you’ll want to make on repeat.
Why You Need To Make This One Pot Ground Turkey Pasta
- Quick to make: This pasta comes together in about 30 minutes from start to finish, which means dinner is on the table before anyone can ask “what’s for dinner?” again.
- Hidden veggies: The shredded carrot and zucchini melt right into the sauce, so you can add extra nutrition without anyone noticing, which is especially helpful with picky kids.
- No fancy ingredients: Every item in this recipe is easy to find at any grocery store. You won’t need to track down anything special, which makes planning and shopping a lot easier.
I love making this easy weeknight turkey pasta when I want something hearty and comforting without a lot of heavy cream or cheese. It comes together in under 30 minutes, just like my Chicken Fajita Pasta and Chicken Enchilada Pasta, which are also big hits when I need dinner done fast.
Ingredients and Substitutions
- Avocado oil – Any neutral cooking oil, such as avocado, canola, or vegetable oil, will do.
- Yellow onion – White or red onion will also work if that’s what you’ve got on hand.
- Zucchini – Yellow squash is a good swap, or you can use more carrots if needed.
- Carrot – Sweet potato or even finely chopped bell pepper could work in a pinch.
- Lean ground turkey – Ground chicken or lean ground beef can be used instead.
- Garlic – You can use one teaspoon of garlic powder, although fresh is definitely the best option.
- Marinara sauce – Any jarred red pasta sauce works. Use your favorite.
- Chicken broth – Vegetable broth or water are both fine substitutes.
- Rotini pasta – Any short, dry pasta will do. I prefer rotini or fusilli, as the ridges really help the sauce stick to the pasta.
- Italian seasoning – A mix of dried basil, oregano, and thyme can be used as a substitute.
- Sea salt and cracked black pepper – No substitutions.
- Chili flakes (optional) – Leave them out for less heat or swap in a pinch of cayenne.
- Parmesan cheese – Pecorino or a mix of Italian cheeses will also work.
Mandy’s Top Tip
After adding the marinara to the pot, pour the chicken broth into the empty jar, screw the lid back on, and give it a good shake. It helps loosen every last bit of sauce so nothing goes to waste.
Tips for Success
Shred the veggies small – Use a box grater or food processor to shred the zucchini and carrot finely so they blend right into the sauce.
Adjust the sauce consistency as needed – If the sauce gets too thick before the pasta is done, add a splash of broth. If it’s too thin once the pasta is cooked, remove the lid and let it simmer for a few more minutes to help it thicken up.
Use a flavorful marinara – Since this recipe relies on a jarred sauce, pick one you really like. The flavor will carry through the whole dish.
Use freshly grated cheese – Pre-grated parmesan often has anti-caking agents that don’t melt as smoothly. Freshly grated cheese melts better into the sauce.
How to Make the Hidden Veggie Pasta
This recipe comes together in one pot in around 30 minutes. You’ll sauté the veggies and turkey, stir in the sauce, broth, and pasta, then let it all simmer until the pasta is tender and the sauce is rich and thick.
Saute the veggies.
Add the pasta and liquids.
The Brown turkey.
Simmer until the pasta is al dente.
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Ground Turkey Pasta Recipe
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 large yellow onion diced
- 1 medium zucchini shredded
- 1 medium carrot shredded
- 1 pound lean ground turkey
- 3 cloves garlic minced
- 1 (24-ounce) jar marinara sauce
- 1 1/2 cups chicken broth
- 8 ounces rotini pasta (about 3 cups)
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup Parmesan cheese grated
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes, until it starts to soften.
- Stir in the shredded zucchini and carrot. Cook for another 2 to 3 minutes, stirring occasionally.
- Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the marinara sauce. Then, pour the chicken broth into the empty marinara jar, screw on the lid, shake it up, and pour that into the pot as well.
- Add the pasta, Italian seasoning, salt, pepper, and chili flakes if using. Stir everything together.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender.
- If the sauce is too thin, remove the lid and simmer for a couple more minutes. If it gets too thick before the pasta is done, add a splash more broth.
- Stir in the grated parmesan and serve warm.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let the pasta cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in a splash of broth or water if needed to loosen the sauce.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.