You know a recipe is legit when it’s all you can think about weeks after trying it for the first time! A friend made this on a girl’s night and I had multiple helpings without feeling grossly stuffed. I love it because it’s filled with tons of veggies and meat, and a light alternative to an all-pasta meal.
I loved it so much that I dreamed about it for 3 nights straight, then decided to make it when my parents were visiting me for the weekend. I hadn’t seen them since Christmas vacation, and I definitely wanted to make both my mom and dad proud. “See mom, I can feed myself!” My mom is a Bulgarian home cook extraordinaire and my dad worked as a chef for over 20 years. Pressure is on.
They l-o-o-o-o-v-e-d it. …At least that’s what they said.
Cauliflower, Mushroom, Lean Ground Turkey Pasta
Makes: 4 servings
Time to prepare: 25 minutes
- 2 cups sliced mushrooms
- 1 cup sliced onion
- 2 garlic cloves, minced
- Olive oil
- Splash of red wine
- 1 head cauliflower, chopped into chunks
- 1 lb lean ground turkey
- 1 tsp cumin
- Angel hair or bow tie pasta
- 1.5 cup shredded Parmesan cheese
- Salt and pepper to season
- Red pepper flakes
WHAT DO I DO?
- Boil water and cook pasta al dente. Add salt to the pot while cooking to prevent the pasta from sticking.
- IN SKILLET: Heat up and saute minced garlic, onions and mushrooms. Add a splash of red wine for flavor, and set aside. Using the same (now empty) skillet, cook the ground turkey until it’s no longer pink.
- IN ANOTHER SKILLET: Dry roast the chopped cauliflower, flipping the pieces occasionally to get a nice golden brown on the surface. Once cooked, add the cooked ground turkey to the skillet. Season with cumin, salt and pepper. Add 1 cup of pasta water to the skillet, cover and heat on low until the water is mostly absorbed (this will steam the cauliflower).
- IN A BOWL: Mix the cooked pasta, sauteed veggies and ground turkey/cauliflower mix. Top with shredded Parmesan cheese and red pepper flakes before serving.