This High-Protein Penne with Ground Turkey & Mushrooms is a nutritious, protein-packed, and flavorful pasta dish that’s perfect for a healthy, satisfying meal!
Ingredients:
- 8 oz whole wheat penne (or chickpea/lentil pasta for extra protein)
- 1 lb ground turkey (93% lean)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
- 1 can (14 oz) diced tomatoes, drained
- ½ cup low-sodium chicken broth (or water)
- ¼ cup Parmesan cheese, grated
- ½ cup Greek yogurt (or cottage cheese, for extra protein)
- ¼ cup fresh basil, chopped (for garnish)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook penne pasta until al dente, according to package instructions.
- Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Turkey & Mushrooms:
- In a large skillet, heat olive oil over medium-high heat.
- Add ground turkey and cook until browned, breaking it apart (about 5 minutes).
- Stir in onions, garlic, and mushrooms; cook for another 5 minutes until soft.
3. Make the Sauce:
- Season with salt, black pepper, red pepper flakes, and Italian seasoning.
- Stir in diced tomatoes and chicken broth.
- Let it simmer for 5 minutes, stirring occasionally.
4. Combine Everything:
- Add the cooked penne pasta to the skillet.
- Stir in Greek yogurt (or cottage cheese) and Parmesan for creaminess.
- If needed, add reserved pasta water to loosen the sauce.
5. Serve:
- Garnish with fresh basil and extra Parmesan cheese.
- Serve hot and enjoy!
Tips:
- For extra protein, use chickpea or lentil pasta.
- Make it dairy-free by skipping cheese or using a plant-based alternative.
- Meal prep-friendly—store leftovers for up to 4 days in the fridge.
