SuperQuick Turkey and Sun-Dried Tomato Pesto Spaghetti

15-Min Meal

Very High Fibre

Quick

with Spinach and Fried Caper-Panko Topping

15 min

Difficulty: 2/3

Italian

Ingredients: Ground turkey • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic • Chili flakes.

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-euro-dishes

Quick

Pasta-noodles

Fr-translated

Ingredients

Ground Turkey

250 g

Spaghetti

170 g

Sun-Dried Tomato Pesto

0.25 cup

Tomato Sauce Base

2 tbsp

Capers

30 g

Baby Spinach

56 g

Chili Flakes

4 g

Garlic, cloves

2 unit(s)

Panko Breadcrumbs

0.33 cup

Zesty Garlic Blend

7 g

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Butter

2 tbsp

Sugar

0.25 tsp

Preparation

Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain spaghetti, then return to the pot, off heat.

Meanwhile, roughly chop spinach.
Peel, then grate or mince garlic.
Line a plate with paper towels.
Heat a large non-stick pan over medium-high.
Drain and rinse capers, then pat dry with paper towels.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) butter and capers.
Fry for 1-2 min, stirring often, until crispy. Add panko and 1/8 tsp (1/4 tsp) chili flakes and continue cooking for 1-2 min, until golden. (TIP: Like things spicy? Add more chili flakes!)
Transfer to a bowl. Set aside.

To the same pan, add 1/2 tbsp (1 tbsp) oil, turkey and Zesty Garlic Blend.
Cook for 1-2 min, breaking up turkey into smaller pieces. Add garlic and continue cooking for 2-3 min, stirring occasionally, until no pink remains in turkey.**
Season with salt and pepper, then remove from heat.

To the pan, add pesto, tomato sauce base, 1 tbsp (2 tbsp) butter, reserved pasta water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
Transfer sauce to the pot with spaghetti.
Add spinach. Stir for 1 min, until spinach is wilted.