Turkey Ragù & Gluten-Free Linguine
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Eggs
- Wheat
Ground turkey is browned with Tuscan Heat Spice and garlic, then simmered with grated zucchini, tomato paste, and marinara for a hearty ragù. Cream cheese, sour cream, and Parmesan are stirred in to create a velvety, rich sauce that coats every strand of fresh gluten-free linguine. A final shower of Parmesan brings it all together for a satisfying, creamy pasta dinner.
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 gluten-free fresh linguine to pot. Cook, stirring occasionally, until al dente, 3-4 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. (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 linguine 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 salt and pepper to taste.
Divide pasta between plates or shallow bowls. Sprinkle with remaining Parmesan and serve.
