Award-Winning Mediterranean Sunset Creamy Turkey & Chickpea Rotini with Spiced Walnut Crumble

Ingredients

• 100 g Chickpea or Red Lentil Rotini
• 250 g Lean Ground Turkey
• 1 large Red Bell Pepper
• 3 halves Sun-Dried Tomatoes
• 0.25 medium Yellow Onion
• 1 clove Garlic
• 0.5 cup Unsweetened Almond Milk
• 1 tbsp Neufchâtel Cheese
• 1 tbsp Nutritional Yeast
• 1.5 tbsp Olive Oil
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano
• 0.25 tsp Red Pepper Flakes
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.25 cup Walnuts
• 2 tbsp Fresh Basil or Parsley

Instructions

1. If using a fresh red bell pepper, preheat oven to 400°F (200°C). Place the whole pepper on a baking sheet and roast for 20-25 minutes, or until the skin is blistered and slightly charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and chop roughly. (Skip if using jarred roasted red pepper).
2. Prepare the Spiced Walnut Crumble: Heat a small, dry skillet over medium heat. Add the chopped walnuts, a pinch of smoked paprika, and a small pinch of salt. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
3. Cook the chickpea rotini according to package directions in salted water. Reserve 1/4 cup of the pasta cooking water before draining. Set aside.
4. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or deep pan over medium-high heat. Add the lean ground turkey and season with 1/4 tsp salt and 1/4 tsp black pepper. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the cooked turkey aside.
5. In the same skillet, reduce heat to medium and add the remaining 0.5 tablespoon of olive oil. Add the finely diced yellow onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
6. In a blender, combine the roasted red bell pepper, drained sun-dried tomatoes, unsweetened almond milk, Neufchâtel cheese, nutritional yeast, 0.5 tsp smoked paprika, 0.5 tsp dried oregano, and red pepper flakes (if using). Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
7. Pour the creamy sauce into the skillet with the sautéed onions and garlic. Bring to a gentle simmer, stirring occasionally, for 2-3 minutes to allow the flavors to meld. Stir in the cooked ground turkey.
8. Add the drained chickpea rotini to the skillet with the sauce and turkey. Toss well to coat the pasta evenly. If the sauce is too thick, add more of the reserved pasta water, one tablespoon at a time, until desired consistency is reached.
9. Divide the pasta between two serving bowls. Garnish generously with the Spiced Walnut Crumble and fresh basil or parsley, if desired. Serve immediately.

Nutrition (per serving)