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a skillet with tomato-based pasta made with ground turkey.
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Ground Turkey Pasta

This easy Ground Turkey Pasta is a one-pot dinner made with lean turkey, bell peppers, taco seasoning, salsa, and cheddar. Cozy, protein-packed, and full of flavor, with simple swaps to make it gluten-free, dairy-free, or low-carb - great for weeknights or meal prep!
Prep Time5 minutes
Cook Time17 minutes
Resting Time5 minutes
Total Time27 minutes
Course: Main Course
Cuisine: American
Diet: Low Salt
Skill Level: Intermediate
Servings: 6 Servings
Author: Rena

Ingredients

  • 16 ounces short pasta of choice
  • 1 tablespoon avocado oil
  • 1 pound ground turkey 85%lean
  • 1 1/2 tablespoons taco seasoning
  • Kosher salt and pepper to taste
  • 1 medium sweet onion finely diced
  • 2 bell peppers different colors, seeded and finely diced
  • 2-4 garlic cloves minced
  • 15 ounces mild salsa one can
  • 14.5 ounces fire-roasted tomatoes with juices
  • 1 1/2 cups cup shredded cheddar cheese

Optional:

  • Fresh cilantro and lime wedges for serving

Instructions

  • Cook the 16 ounces short pasta of choice in salted water according to package directions to al dente. When the pasta is done, reserve 1/2 cup of water, then drain and set aside.
  • Meanwhile, in a large skillet that has a lid, heat the 1 tablespoon avocado oil and add the 1 pound ground turkey. Cook and mince it with a wooden spoon, then stir with 1 1/2 tablespoons taco seasoning, a pinch of Kosher salt and pepper.
    Ground turkey browning in a skillet.
  • Add in the 1 medium sweet onion, 2 bell peppers, and 2-4 garlic cloves (minced). Cook, stirring often, for 5-7 minutes.
    Chopped red and yellow bell peppers with diced onions being added to the cooked ground turkey in the skillet.
  • Add the 15 ounces mild salsa, 14.5 ounces fire-roasted tomatoes, and pasta water and bring the sauce to a boil. Stir well and simmer the sauce for 10 minutes.
    Fire-roasted tomatoes and salsa being poured into the skillet on top of the turkey and veggies.
  • Stir in the cooked pasta and sprinkle with the 1 1/2 cups cup shredded cheddar cheese. Place the lid on and remove from the heat.
    Cooked pasta being folded into the skillet with the sauce and meat.
  • Allow the pasta to sit in the skillet, with the lid on, for 3-5 minutes, to allow the cheese to melt. Serve with Fresh cilantro and lime wedges if you like.
    Overhead view of a large skillet filled with cheesy ground turkey pasta, garnished with fresh herbs and served with a wooden spoon.

Notes

  • Use freshly grated cheddar for the best melt and flavor.
  • Add red pepper flakes or spicy salsa to boost heat.
  • Swap in ground beef, chicken, or plant-based crumbles.
  • Fire-roasted tomatoes can be replaced with plain diced tomatoes to reduce spice.
  • Use reserved pasta water to help bring the sauce together.
  • Let sit covered for 3-5 minutes so cheese melts fully.

Storage and Make Ahead

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop or in the microwave with a splash of water to loosen the sauce.

Nutrition

Calories: 597kcal | Carbohydrates: 72g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1256mg | Potassium: 688mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2254IU | Vitamin C: 57mg | Calcium: 288mg | Iron: 3mg