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Turkey and Vegetable Pasta Sauce

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Turkey and Vegetable Pasta Sauce
Gluten Free | Dairy Free | Nut Free

1 Brown Onion Diced 

2 Carrots Diced 

300g Butternut pumpkin skin removed and diced 

1/2 tsp cumin 

1/2 tsp ground coriander seeds 

1 tsp mixed herbs 

2 cups of vegetable stock 

2 cups of water 

250g cherry tomatoes cut in half 

1 TBSP EVOO + a little extra 

1/2 tsp salt 

3 cloves garlic finely chopped 

500g turkey mince 

Favourite GF pasta to serve 

Basil to serve

In a large heavy based saucepan heat the oil and then add in the onion. Cook until tender 

Add in the cumin and coriander seeds and cook until fragrant 

Mix in the pumpkin and the carrots until coated with the spices and onion 

Add in the tomatoes, garlic and mixed herbs 

Pour in the stock, water and salt and bring liquid to the boil. Reduce to a simmer and then cook for around an hour until the veg has softened and the sauce has reduced down 

In a fry pan heat a little EVOO and brown the turkey mince on all sides ensuring it's cooked through 

Add the mince into the sauce, mix through and cover with a lid. Allow the flavours to combine while you bring the pasta water to the boil 

Cook the pasta as per the instruction and mix in with the turkey sauce. Top with basil and enjoy

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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