Creamy Turkey Pasta with Kale & Mushroom

This is the entree your dairy free friends are going to love you for, this is our Creamy Turkey Pasta with Kale & Mushroom. Can you believe that this is a dairy free pasta recipe? Yes, we used coconut milk to add that creamy texture to the pasta, making it a perfect option for vegans. But Jasmin, there is ground Turkey how is it vegan?! Well, it's an extra step in this recipe that you can completely skip over! We wanted to ensure we made an entree that could accommodate multiple diets. It can also easily be made gluten free by opting for a GF pasta brand like Eat Banza. That way you will obtain your protein from the pasta and not have to worry from not having a balanced entree.

Speaking of a balanced entree, it's the perfect entree to serve since it is delicious, yes. But it's also a great recipe to meal prep and enjoy the rest of the week since it does include fiber from the kale and mushrooms, carbs from the pasta, healthy fats from the coconut milk, and protein from the ground turkey. You can't go wrong saving this recipe for a holiday party AND for yourself! Let us show you how to make it.

Yields: 8

Portion: 1 bowl

Prep time: 10 minutes

Total time: 40 minutes

This recipe is dairy free (can be made gluten free by using GF pasta)

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Ingredients:

Ground turkey

2 tbsp extra virgin olive oil

1 lb turkey

Salt to taste

1 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

Pasta

1 shallot, finely chopped

4 garlic cloves, minced

½ tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

32oz chicken broth

12 oz pasta of choice

1 cup full-fat canned coconut milk

2 cups Tuscan kale

Mushrooms

10oz sliced baby bella mushrooms

1 tbsp extra virgin olive oil

Salt and black pepper to taste

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Instructions:

1. Brown ground turkey: grab a large frying pan and pour in olive oil on medium high heat. Add turkey breast and cook until brown. Season with salt, black pepper, garlic powder, and dried oregano. Set aside when done cooking.

2. Saute aromatics: saute shallot and garlic cloves until light brown. Season with salt, black pepper, garlic powder, and dried oregano.

3. Add uncooked pasta: add uncooked pasta and chicken broth with shallot and garlic cloves. Cook pasta until al dente.

4. Roast mushrooms: preheat oven to 375. add mushrooms to baking sheet. Drizzle olive oil and add salt and black pepper to taste.

5. Add coconut milk and kale: once the pasta is done cooking, add in the coconut milk, kale, and ground turkey. Once kale is cooked in, set the pan aside.

6. Top with mushrooms: add the baked mushrooms to the cooked pasta. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD