Creamy Turkey Ragu with Gluten-Free Linguine and Zucchini

This creamy turkey ragu is the ultimate quick comfort food, ready in just 20 minutes. Lean ground turkey simmers in a rich tomato sauce with grated zucchini that melts right in-so even picky eaters won’t notice the extra veggie. Tossed with gluten-free fresh linguine and finished with Parmesan, it’s a satisfying dinner that feels indulgent but is surprisingly light.

The sauce gets its velvety texture from cream cheese and sour cream, balanced by the bright tang of marinara and a hint of Tuscan heat spice. It’s the perfect weeknight meal when you want something hearty without spending hours in the kitchen. Serve it up and watch everyone gobble it down!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 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 trim the ends and grate it on the largest holes of a box grater.
2. Once the water is boiling, add the gluten-free linguine and cook until al dente, about 9-11 minutes. Reserve 3/4 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, 1/2 tsp salt and a pinch of pepper. Cook, breaking the meat into pieces, until lightly browned, 2-4 minutes. Add the grated zucchini and tomato paste; cook, stirring, until the zucchini is tender and the turkey is cooked through, 2-3 minutes more.
4. Stir in the marinara sauce, chicken stock concentrate and 1/2 cup of the reserved pasta water. Simmer until slightly thickened, 1-2 minutes. Reduce heat to medium-low, then stir in the cream cheese, sour cream, half the Parmesan and the butter until melted and combined. Season with salt and pepper to taste.
5. Add the drained linguine to the pan with the sauce and toss to coat. If the sauce seems thick, add more reserved pasta water a splash at a time until the pasta is well coated. Divide 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 and reserve pasta water as directed.

Can I make this dairy-free?

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

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 or broth to loosen the sauce.