HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkey Molto Penne
Turkey Molto Penne

Turkey Molto Penne

with Blistered Grape Tomatoes

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Prepare to upgrade your weekly pasta night rotation with this creamy-meets-meaty pasta night. You’ll start with a base of al dente penne, then toss in blistered tomatoes and ground turkey. Mix in a homemade creamy pesto sauce (all in just 20 minutes!) and—wait for it—we’ll give you a penne for your thoughts on how delicious it is.

Tags:Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Penne Pasta


4 ounce

Grape Tomatoes

1 clove


10 ounce

Ground Turkey

1 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base


4 tablespoon



2 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories980 kcal
Fat57 g
Saturated Fat19 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber4 g
Protein41 g
Cholesterol170 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Bring a medium pot of salted water to a boil (use large pot for 4 servings). Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. • Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Peel and mince or grate garlic.


• Heat a drizzle of oil in a large pan over high heat. Once pan is hot, add tomatoes; cook, stirring occasionally, until softened and cooked through, 2-3 minutes. Season with salt and pepper. Remove from heat; transfer to a small bowl. Wipe out pan. • Heat another drizzle of oil in same pan over medium-high heat. Add turkey* and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. • Stir in stock concentrate and ¼ cup plain water (1⁄3 cup for 4); cook until water has absorbed and turkey is cooked through, 1-2 minutes.


• Reduce heat to medium low; stir in cream sauce base, pesto, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup pasta cooking water (1⁄3 cup for 4) until combined. (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet). Season with salt and pepper.


Stir drained penne into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide penne between plates; top with tomatoes and serve.