Ground Turkey With Spaghetti

Learn how to make some ground turkey, seasoned, tossed with black beans in a rich passata sauce and paired with gluten free spaghetti that is made from brown rice flour. This recipe is packed with protein, flavoursome and perfect for a weeknight dinner for the whole family.

Course Main Entree

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 483kcal

Author Charla

Ingredients

To season the ground turkey

2 lb ground turkey
3 tablespoon paprika
2 teaspoon black pepper
3 teaspoon onion granules
3 teaspoon garlic granules
3 teaspoon oregano
2 teaspoon cumin
3 teaspoon parsley
1½ teaspoon chilli powder
2½ teaspoon pink salt

To prepare the sauce

2 tablespoon olive oil
1 small onion chopped
4 garlic cloves minced
2 red bell peppers minced
14 oz can of black beans drained
24 oz passata
black pepper and pink salt to taste

To cook the spaghetti

1 lb brown rice flour spaghetti
1 teaspoon pink salt
1 tablespoon olive oil

Instructions

To cook the ground turkey

Place the ground turkey in a medium sized bowl.
Place the paprika, black pepper, onion granules, garlic granules, oregano, parsley cumin, chilli powder and pink salt in a spice grinder.
Mill into a fine consistency.
Use your hands to thoroughly season the meat.
In a large frying pan or skillet on medium heat, heat olive oil.
Saute the onion and garlic until soft and translucent.
Add the ground turkey and sear the meat (this will take roughly 10-15 minutes).
Add the black beans and cook for a few minutes.
Stir in the passata.
Bring the pan to a rolling boil then reduce the heat to medium-low with the lid on.
Leave to simmer for 20-25 minutes.
Check and stir the frequency if you find there is too much liquid, you may need to remove the lid and increase the heat to high to cook off any excess (only do this near the end of the cooking time).
Once cooked, remove the lid and do a taste test adding black pepper and pink salt to taste.

To cook the spaghetti

To cook spaghetti, bring a large saucepan of water to a rolling boil.
Once boiling point has reached add 1 teaspoon of pink salt and 1 tablespoon of olive oil.
Add the spaghetti to the water.
Stir the spaghetti gently for the first 1-2 minutes (this will reduce any sticking).
Cook the spaghetti until "al dente" this should take anything from 5-7 minutes, keep in mind some gluten free pasta cooks quicker than other, so check the readiness from 4 minutes).
Once cooked, drain off the water in a colander and immediately rinse with cold water.
Serve accordingly.

Notes

Season the meat thoroughly, don't rush this step, make sure to really work the spice blend into the meat.
Be sure to use a spice grinder to mill the spices this makes a difference to just adding the spices individually.
Keep a watchful eye on the spaghetti, gluten free pasta has a tendency to go from al dente to overcooked too quickly. Remember to check it from the 4 minute mark, it should have a slight bite to it.
It is very important to rinse off the spaghetti with cold water once it has cooked as this will immediately halt any further cooking and prevent sticking.
Feel free to add your own twist by using chickpeas, red kidney beans, spinach, carrots etc..
Remember to do a taste test and adjust according to your preference.
Store any leftovers in the refrigerator for one day, it is best not to freeze the spaghetti.

Nutrition