This creamy ground turkey pasta is a lighter, protein-packed weeknight dinner you can make in under 30 minutes. It tastes rich and cozy without heavy cream, thanks to a smart mix of broth, Greek yogurt, and a touch of Parmesan. Tested twice; best texture came from simmering the sauce for 8–10 minutes.
Ingredients
- 12 oz (340 g) whole-grain or regular pasta
- 1 tbsp olive oil
- 1 lb (450 g) lean ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (more to taste)
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 g) plain Greek yogurt (or reduced-fat cream cheese)
- 1/2 cup (50 g) grated Parmesan
- 1 cup (140 g) baby spinach, chopped
- Black pepper to taste
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use unsweetened coconut yogurt + DF Parmesan | Keeps creaminess without dairy. |
| Gluten-free | GF pasta | Watch cook time; GF cooks faster. |
| No alcohol/pork | Already alcohol-free + turkey base | For smoky flavor add smoked paprika. |
| Pantry substitute | Cream cheese for yogurt | Use 4 oz; thin with broth. |
Step-By-Step Instructions
- Cook the pasta. Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Brown the turkey. Heat olive oil in a large skillet. Add ground turkey, onion, garlic, Italian seasoning, paprika, and salt. Cook 6–7 minutes until browned.
- Make it creamy. Stir in broth, Greek yogurt, Parmesan, and spinach. Simmer 8–10 minutes until thick and glossy. Add pasta and toss. Use reserved pasta water only if you want it saucier.
Pro Tips & Variations
- Add 1/2 cup tomato sauce for a rosé-style creamy pasta.
- Swap spinach with kale or peas.
- Use whole-wheat pasta for extra fiber.
- Add red pepper flakes for heat.
- For ultra-creamy texture, blend yogurt with 2 tbsp broth before adding.
Serving Suggestions
- Serve with a simple green salad or roasted broccoli.
- Add garlic bread or a baked potato for extra carbs.
- Top with fresh basil or extra Parmesan.
Storage & Reheating
- Refrigerate: Store in an airtight container 3–4 days.
- Freeze: Freeze up to 2 months; thaw overnight in the fridge.
- Reheat: Warm on the stove or microwave at 350°F (175°C) until hot. Add a splash of broth to loosen.
- Food safety: Keep leftovers chilled within 2 hours of cooking.
FAQs
Q1: Can I use ground chicken instead of turkey?
A1: Yes, substitute 1:1; cook the same way.
Q2: How do I keep the yogurt from curdling?
A2: Lower the heat before adding yogurt and stir gently.
Q3: Can I make this a one-pot pasta?
A3: Yes. Add uncooked pasta with extra broth (about 3 cups total) and simmer until tender.
Nutrition (per serving)
Calories: ~420; Protein: 34g; Carbs: 46g; Fat: 12g