Mushroom Turkey Bolognese

Like Nonna used to make it, this mushroom turkey bolognese won't disappoint! Although she might argue that the secret ingredient to any pasta sauce is "love," it's also colorful vegetables. This recipe is a healthier rendition of a classic favorite.

Alternative pasta made from legumes, whole grains, or fresh vegetables is a fiber-filled way to fuel while minimizing blood glucose fluctuations.

Opt for a low-sodium or no-salt-added selection as a heart-healthy option when making a pasta sauce. Then, add some herbs or spices (like parsley, oregano, or basil) to bring the flavor profile to new heights. Preserve any leftovers in the freezer with an airtight container, labeled and dated, for a later occasion. Buon appetito!

Makes 6 servings
Serving Size: ⅙ mixture
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients for mushroom turkey bolognese

• 227g chickpea penne pasta (~2 cups dry pasta)
• 1 lb ground turkey
• ½ medium white onion
• 8 oz sliced mushrooms
• 2 cups broccoli florets
• 2 medium carrots
• 1 tbsp garlic
• 26 oz canned no-salt-added tomato sauce
• 1 cup no salt added vegetable stock
• 1 tsp ground pepper
• ¼ cup nutritional yeast
• Salt to taste

Directions for mushroom turkey bolognese

1. In a pan on medium-high heat, add ground turkey. Cook turkey thoroughly.
2. In a saucepan on medium-high heat, add chopped onions, carrots, broccoli, and garlic. Cook for approximately 5 minutes. Stir occasionally.
3. Add mushrooms and vegetable stock to the saucepan. Mix until fully incorporated. Cook for additional 5 minutes.
4. Turn saucepan to low heat. Add ground turkey, tomato sauce, ground pepper, nutritional yeast, and salt. Mix until fully incorporated. Allow to simmer.
5. While sauce is simmering, in a large pot, bring water to a boil. Cook pasta according to package directions.
6. Strain pasta and serve topped with sauce.

Scroll down to see the nutrition facts for this recipe!