with Spaghetti
This twist on classic spaghetti bolognese is packed with tender ground turkey and tons of herby, garlicky flavour, all topped with a sprinkling of fresh Parmesan. It'll have everyone in your home going back for more! Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground turkey • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Sweet Bell Pepper
1 unit(s)
Italian Seasoning
4.3 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Spaghetti
170 g
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
4 g
Beef Broth Concentrate
1 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Salt
2 g
Salt
0.13 tsp
Sugar
0.25 tsp
Oil
0.5 tbsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain and return spaghetti to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 14-15 min, stirring halfway through, until tender.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add turkey to the dry pan.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add tomato sauce base and Italian Seasoning to the pan. Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, broth concentrate and 1/4 tsp (1/2 tsp) sugar.
- Reduce heat to medium-low.
- Add roasted peppers. Cook for 5-6 min, stirring occasionally, until sauce thickens slightly. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add sauce to the pot with spaghetti. Season with salt and pepper, then toss to coat.
- Divide spaghetti between plates.
- Sprinkle Parmesan over top.
- Sprinkle with chili flakes, if you like.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook the beef, disregarding instructions to drain fat from pan.**
690
kcal
Calories
16
g
Fat
4.5
g
Saturated Fat
93
g
Carbohydrate
17
g
Sugar
9
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
1260
mg
Sodium
0.2
g
Trans Fat
1600
mg
Potassium
225
mg
Calcium
6
mg
Iron
with Spinach, Bell Peppers and Parmesan
with Mushrooms and Spinach
