Turkey Ragù & Gluten-Free Linguine
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Eggs
- Wheat
Ground turkey is seasoned with Tuscan Heat spice blend and simmered with grated zucchini in a rich marinara sauce enriched with cream cheese and sour cream. The creamy tomato sauce clings to al dente spaghetti, creating a satisfying weeknight dinner that sneaks extra vegetables into every forkful. Finished with Parmesan for a savory touch.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
15 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Zucchini
4 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
6 tablespoon
Parmesan Cheese
(Contains: Milk)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 tablespoon
Tuscan Heat Spice
ounce
Spaghetti
(Contains: Wheat)
2 teaspoon
Garlic Powder
5 ounce
Marinara Sauce
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.
Trim zucchini; grate on the largest holes of a box grater.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper. (TIP: Not sure how much turkey to use? Refer to the "Before you start" section at left for guidance.) Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes.
Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more.
Stir in marinara sauce, stock concentrates, and ½ cup pasta cooking water (⅔ cup for 4). Simmer until slightly thickened, 1-2 minutes.
Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
Add drained spaghetti to pan with sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Taste and season with additional salt and pepper to taste.
Divide pasta between plates or shallow bowls. Sprinkle with remaining Parmesan and serve.
