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Turkey Bolognese Sauce with Fusilli Pasta

Leslie Myers
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Equipment

  • Large skillet or sauté pan
  • Pot for cooking pasta
  • Wooden spoon or spatula
  • Strainer
  • Large mixing bowl

Ingredients
  

  • 1 tsp baking soda
  • 2 Tbsp olive oil divided
  • 1 medium onion finely diced
  • 1 medium carrot NOT peeled and grated
  • 1 celery stalk finely diced
  • 2 cloves garlic minced
  • 3 ounces tomato paste about ½ of a small can
  • 1/2 cup dry white wine
  • 1/2 cup unsweetened oat milk
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp balsamic vinegar
  • 12 ounces high-protein/fiber fusilli pasta we love Trader Joe’s
  • 1 tbsp non-dairy butter
  • 6 basil leaves cut into ⅛” ribbons
  • Non-dairy parmesan-style cheese optional

Instructions
 

  • In a large mixing bowl, lightly massage 1 tsp of baking soda into the ground turkey. Set aside.
  • In a large skillet, heat olive oil over medium heat. Heat 1 Tbsp of the olive oil. Add the turkey and cook, breaking it up with a spoon until browned (about 5-7 minutes). Remove the turkey from the pan and set aside.
  • In the same pan, add the remaining oil and heat over medium. Add the onion, carrot, and celery, sautéing until the vegetables are softened. Once or twice, splash the pan with 2-3 Tbsp of water. This will allow the vegetables to steam and soften and expedite the cooking process (about 6-8 minutes).
  • Add the garlic and cook for another minute.
  • Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in flavor.
  • Add the white wine (if using) and reduce it by half. Add the unsweetened oat milk. Stir in the bay leaves, oregano, salt, and pepper. Let it simmer for 5 minutes.
  • Return the turkey to the pan and stir everything together. Let the sauce cook for another 10-15 minutes, allowing the flavors to meld. Add 1 tsp balsamic vinegar.
  • While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
  • Finish the sauce by stirring in 1 tablespoon of non-dairy butter to create a silky texture. Serve over the cooked fusilli and top with thinly sliced basil leaves.

Notes

Fun fact: Adding baking soda to ground turkey helps improve its texture and juiciness. By raising the pH level, the meat retains moisture and browns beautifully while cooking! #gamechanger
Store any leftover sauce in an airtight container in the refrigerator for up to 4 days. The pasta can be stored separately to prevent it from becoming too soft when reheated.
 
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