Roasted Tomato Basil Pasta with Turkey
Herb-Roasted Tomato Turkey Pasta Bowl
Ingredients:
12 oz whole wheat pasta (penne or spaghetti)
1 lb ground turkey
2 tablespoons olive oil
4 cups cherry tomatoes
4 cloves garlic, peeled
1 teaspoon dried oregano
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/2 cup fresh basil leaves, chopped
1/4 cup grated parmesan cheese (optional or dairy-free alternative)
1/4 cup reserved pasta water
Directions:
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Spread cherry tomatoes and garlic cloves on the tray. Drizzle with 1 tablespoon olive oil, sprinkle with oregano, salt, and pepper. Roast for 20–25 minutes, until tomatoes burst and garlic is golden.
Meanwhile, cook pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
In a large skillet, heat remaining olive oil over medium heat. Add ground turkey, season with salt, pepper, and red pepper flakes (if using). Cook for 6–8 minutes until browned and fully cooked.
Transfer the roasted tomatoes and garlic to a blender. Add half of the basil and blend until smooth. For a chunkier texture, pulse a few times instead.
Pour the roasted tomato sauce into the turkey skillet. Mix to combine and let simmer for 2 minutes.
Add cooked pasta and reserved pasta water to the skillet. Toss to coat evenly.
Stir in remaining basil and top with grated cheese if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings