Vegan Classic Turkey Pesto Pasta
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Learn more →Ingredients
4 servings
- 12 oz penne or rotini pasta
- 1 tbsp olive oil
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup basil pesto, store-bought or homemade
- ⅓ cup reserved pasta water
- ½ cup grated parmesan cheese, plus more for serving
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/3 cup of pasta water and set it aside, then drain the pasta through a colander.
- 2
While the pasta cooks, heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, salt, and black pepper, breaking the meat into small pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.
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