Sweet Potato Spinach Penne with Turkey
Creamy Sweet Potato and Spinach Penne with Savory Ground Turkey
Ingredients:
300g penne pasta (whole wheat or gluten-free if desired)
250g ground turkey
1 medium sweet potato, peeled and diced
2 cups fresh spinach, roughly chopped
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon chili flakes (optional)
1/2 cup unsweetened coconut milk or cashew cream
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Grated dairy-free cheese or nutritional yeast (optional topping)
Directions:
Cook the penne according to package directions. Drain and set aside.
In a pot of boiling water, cook the sweet potato cubes for 8–10 minutes or until fork-tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant.
Add ground turkey to the skillet. Cook for 5–7 minutes, breaking it up with a spoon, until fully browned.
Add sweet potatoes to the pan and mash lightly into the turkey mixture. Season with smoked paprika, nutmeg, chili flakes, salt, and pepper.
Stir in the spinach and cook until wilted.
Add the coconut milk and stir to create a creamy texture. Let simmer for 2–3 minutes.
Combine the cooked penne with the turkey mixture. Toss until everything is well coated.
Serve warm, topped with parsley and optional dairy-free cheese or nutritional yeast.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings