Noodles with Ground Turkey, a Stroganoff Substitute
Ever feel like a stroganoff dish without the rich sauce? That is why this dish was created. Calling it non-Stroganoff doesn’t quite cover it though.
While I was having one of my marathon cooking days, I had a some ground turkey leftover. So I decided to saute it with veggies for an easy dinner. While stroganoff is always a hit, it’s often nice to have the pasta without a creamy, heavier sauce. This pasta dish is one that doesn’t even have cheese in it!
It is so easy. You can have it ready in about the time it takes the pasta to cook. Toss in any vegetables you like, any seasoning you like, and a satisfying dinner will be ready to serve.
I like to divide it over the hot noodles so the meat and veggies are fairly even, but if you prefer, you can mix the noodles right into the skillet and let them simmer a few minutes to absorb more of the broth flavor. Either way the broth gives the noodles a lovely coating and flavor.
The dish is excellent served with rice or mashed potatoes too. Often I will make a full batch and freeze a container (without the pasta) to serve another time. It freezes beautifully and makes an easy, last minute meal to grab. It also makes a terrific grab and go lunch to take to work with you if you combine it with noodles or rice. Just heat it up in the microwave.
However you like it, it is a comfort food that is a little lighter and healthier than many.
Serves: 2 to 4
- 1 pound pasta
- 1 teaspoon olive oil
- 1 clove garlic, finely chopped
- ground turkey (I used about ½ pound)
- ½ cup chopped onion
- ½ cup diced celery
- 3 mushrooms, diced
- 1 - 2 cups spinach, finely chopped
- 1 beef bouillon cube in 1 cup water
- 1 tablespoon cornstarch in ½ cup water
- salt and pepper
- Cook pasta according to package directions
- Heat oil in a large skillet.
- Saute garlic for 1 minutes, stirring to toss.
- Add ground turkey and saute until starting to brown.
- Season with salt and pepper to taste.
- Add onion, celery and mushrooms.
- Saute until turkey has browned and veggies are softened.
- Stir in chopped spinach.
- Add bouillon in its water. Simmer for 5 minutes.
- Add cornstarch in its water, stirring until it starts to thicken slightly.
- Add more water and/or bouillon so there is adequate liquid for serving
- Serve over hot noodles.
- If you prefer, you can mix the noodles right into the skillet and let them simmer a few minutes.