Ingredients
- 1 tablespoon extra virgin olive oil (15 ml)
- 750 g (1.6 lbs) ground turkey (7% fat)
- 1 tablespoon Italian herb seasoning
- 1/2 teaspoon ground black pepper
- 1 onion, diced
- 2 large celery stalks, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon gluten free soy sauce or tamari (15 ml)
- 10 oz dried gluten free penne
- 3 tablespoons nutritional yeast (can sub with parmesan cheese)
- 2 1/2 cups chicken or beef stock (600 ml)
- 1 can diced tomatoes (15oz | 400g)
- 2 cups spinach (60 g)
- Red chili flakes and fresh herbs for topping, optional
Directions
- 1
Warm a large skillet over a medium-high heat. Add 1 tablespoon of cooking oil. When the oil is simmering, add the turkey, Italian spice blend and black pepper. Break the turkey apart and cook for about 5 minutes or until almost no pink remains.
- 2
Add the onion, carrot, celery and garlic to the pan. Cook another 5 minutes or so until the meat is fully browned and the veggie have softened. Add vinegar (and soy sauce/tamari if using) and cook an additional 1 minute.
- 3
Stir in the penne followed by the tomatoes and stock. Use the back of a spoon to smooth the turkey mixture down into an even layer so that the pasta is almost entirely covered in liquid.
- 4
Reduce to a medium or medium-low heat until you reach a gentle simmer. Cover with a fitted lit and cook for about 7-8 minutes.
- 5
Remove the lid and stir in the nutritional yeast (or parmesan). Turn off the heat, add the spinach to the pan and cover with the lid once more for a minute or so to wilt the spinach. Once wilted, mix the spinach in fully. Taste and season with salt as you see fit then serve.
- 6
Let cool and store leftovers in an airtight container up to 5 days.