Creamy Pesto Turkey Penne
Italian-inspired pesto pasta with savory turkey, creamy finish, and a hint of brightness from pesto. This dish folds in turkey, mushrooms, and a creamy sauce for a comforting weeknight staple with crisp-topped veg texture.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz penne pasta
- ½ lb ground turkey
- 1 cups cremini mushrooms, sliced
- 1 cups baby zucchini, sliced
- ½ cup heavy cream
- ½ 1/2 cup pesto (store-bought or homemade)
- ½ 1/2 cup grated Parmesan cheese
- 1 cloves garlic, minced
- ½ tablespoon olive oil
- ½ Salt to taste
- ½ Black pepper to taste
- ½ Optional: red pepper flakes for heat
Instructions
- Cook penne in salted boiling water until al dente, about 9 minutes; drain and reserve 1/2 cup pasta water.
- Meanwhile, heat olive oil in a large skillet over medium heat; add garlic and cook 30 seconds until fragrant.
- Add ground turkey; crumble and cook until no pink remains, 5-7 minutes.
- Stir in mushrooms and zucchini; cook until tender, 4-5 minutes.
- Pour in heavy cream and pesto; simmer 2 minutes, stirring to coat.
- Add Parmesan, stir, and loosen sauce with reserved pasta water as needed; season with salt and pepper.
- Toss cooked penne into the skillet; cook 1-2 minutes to combine and heat through. Finish with a pinch of red pepper flakes if desired.
Chef’s Pro Tips
- Brown the turkey well for deeper flavor.
- Add a splash of lemon juice just before serving for brightness.
Serving Suggestions
Serve with a simple green salad and garlic bread to balance richness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or pasta water.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 34 |
| carbohydrates | 40 |
| fat | 34 |
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