Turkey Mushroom Marinara Pasta
Dinner doesn't have to be a whole thing.
You've got 20 minutes, a hungry family, and zero brain cells left.
That's exactly why I made this.
Quick-facts bar
✅ Ready in less than 20 minutes — start to finish
✅ One skillet. Fewer dishes. Enough said.
✅ 38g of protein per serving — plus fiber so they'll actually stay full
Nothing fancy. Nothing complicated.
Boil pasta. Brown turkey. Add sauce + veggies. Done.
Ingredients
- 1 lb 93% lean ground turkey, broken into crumbles
- 1 box (8 oz) chickpea pasta (e.g. Banza)
- 1 jar (24 oz) marinara sauce (check GF/soy label)
- 1½ cups frozen broccoli florets
- 1 cup cremini mushrooms, sliced ¼-inch
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Directions
-
Boil pasta per package directions; drain and set aside.
-
In a 12-inch skillet over medium-high, warm olive oil 1 min. Add turkey and mushrooms; break apart and brown 5–7 min until no pink remains.
-
Add marinara and broccoli; simmer on medium 3–5 min until broccoli is tender.
-
Add drained pasta; toss to combine and serve.
Dinner is handled. You've got this. 💪
P.S. Serve it with a prepackaged salad and you’ve got a full meal in under 20 minutes. That’s it. That’s the whole plan.
