Tuscan Sunset Ground Turkey & Chickpea Rotini with Charred Bell Pepper Ragu and Savory Walnut Crumble

Ingredients

• 6 oz Lean Ground Turkey (93% or higher)
• 4 oz Chickpea Rotini or Penne Pasta
• 1 large Red Bell Pepper
• 1 cup Cherry Tomatoes
• 3 cloves Garlic Cloves
• 0.5 medium Yellow Onion
• 1 medium Celery Stalk
• 1 small Small Carrot
• 1 cup Cremini Mushrooms
• 0.5 cup Unsweetened Crushed Tomatoes
• 0.5 cup Low-Sodium Vegetable Broth
• 1.5 tbsp Extra Virgin Olive Oil
• 0.5 tsp Dried Oregano
• 0.25 tsp Dried Basil
• 0.25 tsp Smoked Paprika
• 1 Bay Leaf
• 0.5 tsp Balsamic Vinegar
• 2 tbsp Fresh Parsley
• 3 tbsp Walnuts
• 0.25 tsp Lemon Zest
• 0.125 tsp Red Pepper Flakes
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the chopped red bell pepper, cherry tomatoes, and 1 smashed garlic clove with 0.5 tbsp of olive oil, a pinch of salt, and pepper. Roast for 20-25 minutes, or until the peppers are slightly charred and the tomatoes are softened and burst. Set aside to cool slightly.
2. While vegetables roast, prepare the savory walnut crumble: In a small dry skillet over medium-low heat, toast the chopped walnuts for 3-5 minutes until fragrant, being careful not to burn. Remove from heat, mix with 1 tbsp of chopped fresh parsley, lemon zest, and a tiny pinch of salt and pepper. Set aside.
3. Heat 0.5 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground turkey and break it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary, then transfer the turkey to a separate bowl.
4. Reduce heat to medium. Add the remaining 0.5 tbsp of olive oil to the same skillet. Sauté the finely diced onion, celery, and carrot for 5-7 minutes until softened. Add the sliced cremini mushrooms and continue to cook for another 3-5 minutes until they release their moisture and start to brown. Add the 2 minced garlic cloves, dried oregano, dried basil, smoked paprika, and red pepper flakes (if using), and cook for 1 minute until fragrant.
5. Transfer the roasted red bell pepper, cherry tomatoes, and smashed garlic clove (from Step 1) to a blender or food processor. Add the unsweetened crushed tomatoes and low-sodium vegetable broth. Blend until smooth, creating the rich ragu base.
6. Pour the blended ragu into the skillet with the sautéed vegetables. Stir in the cooked ground turkey, bay leaf, and balsamic vinegar. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally.
7. About 10 minutes before the ragu is ready, cook the chickpea rotini according to package directions in a large pot of salted boiling water until al dente. Drain well.
8. Remove the bay leaf from the ragu. Taste and adjust seasoning with salt and pepper as needed. Add the drained pasta directly to the ragu and toss gently to coat.
9. Divide the pasta and ragu mixture between two serving bowls. Garnish generously with the savory walnut crumble and an additional sprinkle of fresh parsley.

Nutrition (per serving)