American-Style Pasta with Turkey in Creamy Spinach Sauce Recipe
This is a quick skillet dinner: pasta, ground turkey, spinach and a creamy cream-and-cheese sauce. In American homes, such skillet pastas save weeknights after work – everything cooks in one pan and the portions are generous. The flavors are a bit like a lighter version of pasta with cheese sauce.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- penne or fusilli pasta - 250 g
- ground turkey e.g. from breast - 400 g
- fresh spinach or frozen chopped - 100 g
- onion medium - 1 piece
- garlic - 2 cloves
- 30% cream - 200 ml
- chicken stock can be made from a cube - 150 ml
- yellow cheese grated, e.g. cheddar - 80 g
- vegetable oil for frying - 1 tablespoon
- sweet paprika powder for the turkey - 1 teaspoon
- ground nutmeg for the sauce, optional - 0.25 teaspoons
- salt to taste
- ground black pepper to taste
Main Ingredient:
ground turkey
Preparation
- Cook the pasta in salted water according to the package instructions until al dente. Drain, reserving about 100 ml of the cooking water.
- Finely dice the onion and chop the garlic. Heat the oil in a large pan over medium heat.
- Add the onion and fry for 3–4 minutes until softened and slightly translucent. Add the garlic and fry for another 30 seconds, stirring.
- Add the ground turkey, season with salt, pepper and sweet paprika. Fry for 7–8 minutes, breaking up the meat with a spatula, until it changes color completely and there are no raw bits.
- Pour in the stock and cream, add the nutmeg. Stir and cook over medium heat for 5–6 minutes until the sauce thickens slightly.
- Add the spinach – if using fresh, add the leaves and stir until wilted (2–3 minutes). If using frozen, add straight from the freezer and cook until thawed and combined with the sauce.
- Add the grated cheese and stir until melted and the sauce is smooth. If it’s too thick, add a little pasta cooking water.
- Add the cooked pasta to the pan and mix thoroughly with the sauce. Taste and season with salt and pepper. Serve immediately while hot and creamy.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water, milk or cream if the sauce has thickened too much.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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