A simple weeknight meal, this pasta dish is filling, comforting, and a hit with both kids and husbands. Mix it up if you’d like and add a splash or two of a full bodied red wine. Try it with a pinch of fennel seed for a bit of zing. Add in a tablespoon or two of finely chopped carrots for an additional hidden veggie. Top it off with a handful or two of vegan cheese, and bake it until the cheese is melted and bubbly. It’s versatile, quick to prepare, and delicious!
Linguine with Turkey Ragù
3 cloves of garlic, freshly minced
1 green bell pepper, finely chopped
1 onion, also finely chopped
1 – 1 1/4 lb ground turkey
24 oz jar of dairy free marinara (I used Newman’s Own)
8 oz of linguine
1 tablespoon of olive oil
salt and pepper to taste
tablespoon or two of freshly chopped basil
Heat the olive oil in a large, nonstick skillet over medium heat. Add the onion and pepper, and saute until they start to soften. Add the turkey and garlic, breaking up the turkey into very small bits, and cook until brown. Season to taste with salt and pepper. Stir in the marinara, and heat until bubbly and hot.
In a separate pot, prepare your linguine per directions on the package. When cooked, pull the linguine from the boiling water and add it to your pan with the Ragù. Use tongs to coat the pasta and combine well. Top it off with some of the chopped basil, and serve hot!
Nutrition Facts are calculated using Calorie Count, and should be regarded as an estimate.