Pasta night is literally so rare in my home, that you will find us singing whenever I put together a bowlful. Maybe even a little dance. But, who am I kidding, I literally dance for a lot of things.
Trips to farmer’s markets.
I mean, many, many things that make my heart sing. But pasta? I always dance for pasta. Since we eat gluten-free due to my stomach issues, pasta night is rare. If we did have it, we always made the regular gluten-free pasta that was made from corn, rice noodles. Which, let’s face it is never THAT great. But Banza, the newest pasta we have tried is incredible.
I highly recommend anyone, gluten-free or not to try Banza pasta. Made from chickpeas, it is full of protein and nutrients. It also replicates the taste and mouthfeel of regular pasta noodles. The penne is our favorite, we have a box of the linguine sitting in the pantry to break open for the next full moon.
My favorite way to make pasta is like my favorite way to make a lot of dishes…full of vegetables. This recipe is extremely common in my house because of three reasons:
1. It is delicious.
2. Super simple.
3. Very nutritious.
What more can you want from a crazy simple pasta dish? I am not sure I need to convince you to make pasta, but you should make this one. Especially if you love clean food that tastes slightly naughty. That is where the goat cheese comes in. It is optional, but I highly recommend the goat cheese dotted on top of your dish. This way, when you mix it around with a sprinkle of red pepper flakes, it creates the perfect combination of creamy and spicy.
This pasta is so delicious, I could break into a pasta song and dance at any moment.
It is similar to my macadamia nut dance, but not as spirited as my 12 year aged cheddar dance.
Not much tops my 12 year aged cheddar dance.
Simple Turkey & Veggie Pasta
This pasta is insanely easy, perfect for a gluten-free household, or anyone who doesn't want to bloat after dinner! Lot's of vegetables, ground turkey, and chickpea pasta makes this a protein packed dish.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: Under 40 minutes
- 1 large onion sliced (2 cups)
- 1 tablespoon minced garlic
- 2 cups cherry tomatoes sliced
- 4 cups spinach roughly chopped
- 1 box Banza penne pasta (reserve 1-2 tb of pasta water)
- 1 pound lean ground turkey
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt and to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried parsley
- 1 ounce Parmesan cheese
- Optional but reccomended: goat cheese for sprinkling
- Mise en place: Prep the veggies, slice the onion, mince the garlic, slice the cherry tomatoes, and roughly chop the spinach, mix all seasonings in a separate bowl.
- Heat a stockpot (large enough to accommodate the penne) with a splash of olive oil, add onions, sweat for about 5 minutes.
- Add the turkey, and seasonings. Cook 6-7 minutes, chopping up with the spatula and browning.
- Add tablespoon of balsamic vinegar and chopped spinach.
- Cook for an additional 2 minutes until spinach begins to wilt, add cherry tomatoes and garlic.
- Cook additional 3-4 minutes until meat is completely cooked, spinach is wilted, and cherry tomatoes are slightly blistered. Take off heat aside.
- Bring salted water to a boil, add banza pasta, and cook according to directions. I cook mine for about 7-8 minutes. Reserve 1 tablespoon of pasta water.
- Drain the pasta, add to stockpot with turkey mixture, add the tablespoon of pasta water and shredded parmesan cheese. Stir until combined and cheesy.
- Garnish with optional goat cheese (but highly recommended), fresh basil, and red pepper flakes.
- Eat that pasta up!