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Gluten Free Ground Turkey Pasta

A flavorful and comforting gluten-free pasta dish featuring lean ground turkey, fresh spinach, and a rich homemade tomato sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Turkey Ensure you’re using percentage lean meat for balanced flavor and moisture.
  • 1.5 cups Gluten Free Penne Use your favorite brand—Banza and Jovial are my go-tos.
  • 24 oz Tomato Sauce For a rich base, opt for low-sodium varieties.
  • 1 cup Fresh Spinach Feel free to swap in kale or another leafy green.
  • 1/2 unit Onion, Chopped A milder onion enhances sweetness. Yellow onion works beautifully.
  • 4 cloves Garlic, Minced Fresh garlic elevates the aroma and flavor.
Seasoning and Extras
  • 1.5 tbsp Avocado Oil A heart-healthy option that’s perfect for sautéing.
  • 3 tbsp Vegan Parmesan Options include Daiya or homemade nutritional yeast.
  • 1 tsp Oregano Fresh is best, but dried also adds delightful flavor.
  • 1/4 tsp Black Pepper Season to your taste.
  • 1/2 tsp Salt Essential for flavor balancing.
  • 1/4 tsp Red Pepper Flakes Adjust according to your heat preference.

Method
 

Preparation
  1. Chop the onion into small pieces and mince the garlic.
  2. Fill a pot with salted water and bring it to a boil.
Cooking
  1. Add the gluten-free penne to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
  2. In a large skillet over medium-high heat, add the avocado oil. Once hot, toss in the chopped onion and sauté for 3-4 minutes until softened.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the ground turkey, breaking it up with a wooden spoon. Cook until it's no longer pink and beginning to brown, about 5-7 minutes.
  5. Mix in the oregano, black pepper, salt, and red pepper flakes, then pour in the tomato sauce. Bring to a gentle simmer for 3-4 minutes.
  6. Add the spinach and stir until wilted, about 1-2 minutes.
  7. Drain the cooked penne and add it to the skillet. Toss everything together gently for 1 minute.
Serving
  1. Serve the pasta topped with vegan parmesan and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, portion into freezer-safe containers for up to 3 months.