Creamy Ground Turkey Spinach Pasta
I remember the first cool evening I made this dish: the oven humming, a mug of spiced cider nearby, and the whole kitchen smelling like slow-cooked comfort. That moment is the kind of cozy fall feeling that makes Creamy Ground Turkey Spinach Pasta a reader favorite — it’s simple, satisfying, and perfect for anyone who loves seasonal, homey meals.
Introduction
This Creamy Ground Turkey Spinach Pasta combines lean protein, bright greens, and a silky sauce that hugs every strand of pasta. It’s an ideal weeknight dinner for home bakers who adore seasonal flavors and want something warming without hours of fuss. If you enjoy swapping recipes for new family favorites, this dish pairs beautifully with other weekday winners like High-Protein Turkey Spinach Skillet for a lean-protein rotation.
Ingredients
Makes about 4 generous servings
- 12 oz pasta (penne, rigatoni, or your favorite)
- 1 lb ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5–6 oz fresh baby spinach (or more to taste)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 1/2 cup grated Parmesan or a similar hard cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Step-by-step Instructions
- Prep and boil pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Brown the turkey: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the ground turkey, season with salt and pepper, and cook until just browned and no longer pink, breaking it up into small pieces. Remove from the pan and set aside.
- Sauté aromatics: In the same skillet, add the remaining tablespoon of oil. Sauté the onion until translucent, about 4 minutes. Add garlic, oregano, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Build the sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the cream and bring to a gentle simmer. Let it reduce slightly for 2–3 minutes.
- Add cheese and spinach: Reduce heat to low and stir in the Parmesan until melted and smooth. Add the fresh spinach in handfuls, stirring until wilted. Return the browned turkey to the skillet and combine.
- Combine with pasta: Add the drained pasta to the sauce, tossing to coat. If the sauce seems too thick, add reserved pasta water a little at a time until you reach a creamy consistency. Taste and adjust seasoning.
- Serve: Garnish with chopped parsley or basil and an extra sprinkle of cheese. Enjoy warm.
Tips for Success
- Don’t overcook the pasta: Aim for al dente so it finishes cooking in the sauce and soaks up flavor without getting mushy.
- Use reserved pasta water: The starchy water helps bind the sauce and gives a glossy finish.
- Fresh spinach vs. frozen: Fresh baby spinach wilts quickly and keeps texture lively; frozen works in a pinch but drain and squeeze out excess water first.
- Lean protein choice: Ground turkey keeps the dish lighter while still being hearty — perfect for fall evenings.
For lighter sauce ideas, try pairing this with an herb-forward side salad or a refreshing smoothie like the Fat-Burning Green Smoothie with Spinach & Lemon to brighten the meal.
Possible Variations
- Gluten-free: Swap regular pasta for a gluten-free variety; chickpea or brown rice pasta both hold up well. For more gluten-free pasta ideas, see Easy Gluten-Free Pesto Pasta with Cherry Tomatoes.
- Vegetarian twist: Replace turkey with sautéed mushrooms and extra white beans for protein.
- Streusel topping (seasonal bake-meets-pasta idea): For a playful, crunchy finish inspired by fall baking, sprinkle a savory streusel (crumbled gluten-free crackers, Parmesan, and herbs mixed with a little olive oil) over the dish and briefly broil until golden — a fun twist for home bakers who enjoy a textural contrast.
- Southwest flavor: Add corn, black beans, and a squeeze of lime for a zesty variation reminiscent of the flavors in this Creamy Southwest Chicken Salad.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or milk to loosen the sauce.
- Freeze: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Note that cream-based sauces can change texture after freezing — add a touch of fresh cream or broth when reheating to restore creaminess.
- Reheating tips: Rewarm on the stovetop rather than the microwave for best texture. Stir frequently and add small amounts of liquid if needed.
Conclusion
Creamy Ground Turkey Spinach Pasta is a comforting, adaptable recipe that feels like a seasonal hug on a plate — ideal for busy evenings or relaxed weekend dinners. If you’d like another take on ground-turkey pasta for inspiration, check out this flavorful recipe at Ground Turkey Spinach Pasta | The Rustic Foodie®.
Frequently Asked Questions
Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works well and may be slightly milder in flavor. Brown it the same way and adjust seasoning as needed.
Q: Is this recipe suitable for meal prep?
A: Absolutely. Portion into airtight containers and refrigerate for up to 3 days. Reheat on the stovetop with a splash of broth for best results.
Q: Can I make this dairy-free?
A: Yes. Substitute full-fat coconut milk or a creamy plant-based milk and use a dairy-free Parmesan alternative to maintain the richness.
Q: How can I make this more kid-friendly?
A: Reduce or omit red pepper flakes, use smaller pasta shapes, and finely chop the spinach so it blends into the sauce. Adding a sprinkle of cheese on top usually wins over picky eaters.
Creamy Ground Turkey Spinach Pasta
Ingredients
Pasta Ingredients
- 12 oz pasta (penne, rigatoni, or your favorite) Choose based on preference.
Main Ingredients
- 1 lb ground turkey Keep it lean for a healthier option.
- 1 small onion, finely chopped Adds sweetness and flavor.
- 3 cloves garlic, minced Enhances the dish's savoriness.
- 5–6 oz fresh baby spinach Can add more to taste.
- 1 cup low-sodium chicken broth For deglazing and flavor.
- 1 cup heavy cream or full-fat coconut milk Use coconut milk for a dairy-free option.
- 1/2 cup grated Parmesan or similar hard cheese Adds creaminess and flavor.
- 2 tbsp olive oil For browning turkey and sautéing vegetables.
- 1 tsp dried oregano For seasoning.
- 1/2 tsp red pepper flakes Optional for heat.
- to taste Salt and black pepper For seasoning.
- to taste Fresh parsley or basil for garnish Optional, for presentation.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1–2 minutes less than package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Cooking
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the ground turkey, season with salt and pepper, and cook until browned, breaking it up into small pieces. Remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of oil. Sauté the onion until translucent, about 4 minutes. Add garlic, oregano, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the cream and bring to a gentle simmer. Let it reduce slightly for 2–3 minutes.
- Reduce heat to low and stir in the Parmesan until melted and smooth. Add the fresh spinach in handfuls, stirring until wilted. Return the browned turkey to the skillet and combine.
- Add the drained pasta to the sauce, tossing to coat. If the sauce seems too thick, add reserved pasta water until you reach a creamy consistency. Taste and adjust seasoning.
Serving
- Garnish with chopped parsley or basil and an extra sprinkle of cheese. Enjoy warm.