Roasted Sweet Pepper Pasta with Turkey
Charred Sweet Pepper Fusilli with Herbed Ground Turkey
Ingredients:
8 oz fusilli or penne pasta
2 large red or yellow sweet peppers
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 lb ground turkey
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
1/2 cup low-sodium vegetable broth
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
Optional: dairy-free or regular grated cheese for topping
Directions:
Preheat the oven to 400°F (200°C). Slice the sweet peppers in half, remove seeds, and place on a baking tray cut side down. Roast for 20–25 minutes or until the skin is charred and soft.
Remove from oven and allow to cool slightly. Peel off the skins and blend the peppers into a smooth puree. Set aside.
Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté for 3–4 minutes until translucent.
Add ground turkey and cook until browned, breaking it apart with a spoon.
Stir in smoked paprika, oregano, chili flakes (if using), salt, and pepper. Mix well.
Add tomato paste, roasted pepper puree, and broth. Simmer for 5–6 minutes until slightly thickened.
Add cooked pasta to the skillet and toss to combine, using pasta water as needed to loosen the sauce.
Sprinkle with fresh basil and serve hot, topped with cheese if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 4 servings