Turkey veggie pasta one pot
730cal, 42p, 71c, 29f (per meal)
4 tsp (20mL)
1 leek (89g)
4 clove(s) (12g)
1 tsp, leaves (1g)
1 tsp (4g)
1/2 lbs (227g)
1 cup (240mL)
2 cup, chopped (80g)
4 cup(s) (mL)
19 oz (544g)
3/4 lbs (340g)
1
Heat the oil in a skillet over medium heat. Add the turkey and break it apart with a spoon. Cook until browned and no longer pink, 8-10 minutes.
2
Add the mushrooms, thyme, Italian seasoning, and a pinch of salt and pepper. Cook until the mushrooms begin to soften, 3-4 minutes.
3
Add the leeks, garlic, and kale, and cook 2-3 minutes longer, until the leeks are softened and the kale has wilted. Transfer the mixture to a bowl and set aside.
4
Add the pasta to the same skillet and pour in the broth and coconut milk, adding extra water if needed to just cover the pasta. Simmer uncovered over medium heat until the pasta is al dente, stirring occasionally to prevent sticking, or follow package instructions for cooking time.
5
Once the pasta is cooked, stir in the turkey mixture. Season to taste with salt and pepper, then serve.