Creamy Turkey Ragu with Zucchini and Gluten-Free Pasta

This creamy turkey ragu is a hearty and flavorful pasta dish that comes together in just 20 minutes. Ground turkey is seasoned with a warm spice blend and cooked with grated zucchini, then simmered in a rich marinara sauce. The addition of cream cheese and sour cream creates a luscious, velvety sauce that clings perfectly to gluten-free linguine.

Packed with protein and hidden veggies, this dish is a satisfying weeknight dinner that the whole family will love. Finish with a sprinkle of Parmesan for a savory touch.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

15 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry the zucchini, then grate it on the largest holes of a box grater.
2. Add the gluten-free linguine to the boiling water and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground turkey, Tuscan Heat Spice, garlic powder, ½ teaspoon salt and a pinch of black pepper. Cook, breaking up the meat, until lightly browned, about 2-4 minutes.
4. Add the grated zucchini and tomato paste to the pan. Cook, stirring, until the zucchini is tender and the turkey is cooked through, 2-3 minutes more.
5. Stir in the marinara sauce, chicken stock concentrates and ½ cup of the reserved pasta cooking water. Simmer until slightly thickened, 1-2 minutes.
6. Reduce the heat to medium-low. Add the cream cheese, sour cream, half of the Parmesan and the butter. Stir until melted and combined. Season with additional salt and pepper to taste.
7. Add the drained linguine to the pan and toss to coat. If the sauce seems thick, add more reserved pasta cooking water a splash at a time until the pasta is well coated.
8. Divide the pasta between plates or shallow bowls. Sprinkle with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular linguine or spaghetti. Cook according to package directions.

Can I make this dish dairy-free?

You can try using dairy-free cream cheese and sour cream alternatives and omit the Parmesan or use a dairy-free substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.