This ground turkey pasta with mushrooms is a delicious, protein-packed meal, thanks to its powerhouse ingredients.
Its a genius substitute for a traditional heavy cream sauce.
Keep reading for our expert tips on recommended cooking techniques, ingredient choices and more!
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Roast until the tomatoes burst and are juicy and lightly caramelized, 18 to 20 minutes.
Meanwhile, bring a medium saucepan of water to a boil.
Add 8 ounces penne; cook according to package directions.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Drain, reserving 12 cup cooking water.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Transfer to a bowl; do not wipe the skillet clean.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Remove from heat and stir in the browned turkey.
Stir everything together, scraping up any browned bits from the bottom of the skillet.
Divide the pasta among 4 bowls and dollop with the remaining cottage cheese mixture.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Garnish with oregano, if desired.
Nutrition Information
Serving Size: 2 cups pasta mixture & 2 Tbsp.
Ensure the leftovers are cooled down before placing them in an airtight container and refrigerating.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
When ready to reheat, they can be warmed in a skillet over medium heat.
You should add a little water, too.
This dish rounds out well withsheet-pan vegetable recipes.
Its also excellent withBalsamic Oven-Roasted Carrotsor one of ourfavorite salads.
