Turkey & Mushroom Bolognese with Zucchini Pasta

Turkey & Mushroom Bolognese with Zucchini Pasta

Bring the taste of Italy to your kitchen with Chef Manouschka Guerrier’s Zucchini Pasta.


5 col

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy

You’ll need:
Spiral vegetable slicer

Ingredients
1 pound lean ground turkey
1/2 cup diced onions
1 stalk of celery chopped
1 large carrot, peeled and chopped
1/2 pound cremini mushrooms, roughly chopped
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 tablespoon minced garlic
2 tablespoons white sugar
3 medium zucchinis
3 tablespoons olive oil
1/2 tablespoon ground black pepper
1/tablespoon salt
1 cup shaved Parmesan cheese, for serving
1/2 cup fresh basil, for garnish

Instructions

BOLOGNESE SAUCE

1. Over medium-low heat, add 2 tablespoons olive oil to a large saucepan. Once oil is warm, add onions, celery and carrots and cook for 4 minutes

2. Add the minced garlic and cook for an additional 6 minutes until the onions are golden and translucent

3. Add the mushrooms and cook for 5 minutes until the mushrooms are softened

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4. Increase heat to medium and add the lean ground turkey and Italian seasoning to the pan

5. Mix all the ingredients together until the turkey is broken loose; allow the turkey to brown

6. Add crushed tomatoes, tomato paste, salt, pepper and sugar for taste

7. Reduce heat to low and cook the Bolognese sauce. Stir occasionally for 10 to 15 minutes

ZUCCHINI PASTA

1. While sauce cooks, use a spiral vegetable slicer to cut zucchini into thin noodle slices

2. Add 1 tablespoon of olive oil to a second pan and sauté zucchini on medium heat for 2 minutes or until they are al dente

3. In a dinner bowl, plate the zucchini noodles, top with turkey Bolognese and garnish with Parmesan cheese and basil. Serve immediately

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