Award-Winning Smoked Paprika Turkey & Charred Brussels Sprout Rigatoni with Creamy Red Pepper Sauce

Ingredients

• 170 g Lean Ground Turkey (93% or higher)
• 113 g Whole Wheat Rigatoni
• 170 g Brussels Sprouts
• 1 medium Red Bell Pepper
• 0.5 small Yellow Onion
• 2 cloves Garlic
• 2 tbsp Sun-Dried Tomatoes (oil-packed)
• 2 cups Baby Spinach
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Smoked Paprika
• 0.5 tsp Dried Oregano
• 0.25 tsp Red Pepper Flakes
• 1 tbsp Tomato Paste
• 0.5 cup Low-Sodium Vegetable Broth
• 0.25 cup Unsweetened Plain Oat Milk
• 2 tbsp Fresh Parsley
• 1 tbsp Pumpkin Seeds (Pepitas)
• to taste Salt
• to taste Freshly Ground Black Pepper

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Halve the red bell pepper, remove seeds, and place cut-side down on one side of the baking sheet. Toss halved Brussels sprouts with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them on the other side of the baking sheet.
3. Roast vegetables for 15-20 minutes, or until Brussels sprouts are tender-crisp and lightly charred, and the red pepper skin is blistered. Once roasted, remove the red pepper, cool slightly, peel the skin, and discard the stem and any remaining seeds. Set both vegetables aside.
4. While vegetables roast, bring a large pot of salted water to a rolling boil. Add whole wheat rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
5. In a dry small skillet over medium heat, toast pumpkin seeds for 2-3 minutes, stirring occasionally, until fragrant and lightly browned. Transfer to a small bowl and set aside.
6. Heat the remaining 2 teaspoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
7. Add diced onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in minced garlic, smoked paprika, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
8. In a small blender or food processor, combine the peeled roasted red bell pepper, chopped sun-dried tomatoes, and oat milk. Blend until completely smooth to create the creamy red pepper sauce.
9. Pour vegetable broth into the skillet with the turkey mixture, scraping up any browned bits from the bottom. Stir in the blended red pepper sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10. Add the cooked rigatoni, roasted Brussels sprouts, and baby spinach to the skillet. Toss gently to combine, adding a splash or two of the reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until the spinach wilts. Season with salt and freshly ground black pepper to taste.
11. Divide the pasta between two bowls. Garnish generously with fresh chopped parsley and the toasted pumpkin seeds. Serve immediately.

Nutrition (per serving)