Dinner · THE RIGHT TOOL FOR THE JOB
One-pot turkey, spinach & tomato pasta
A proper browned turkey sauce with pasta cooked straight in the pot.
- Serves
- 4 generously
- From scratch
- 40 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 600 g turkey mince
- 150 g onions, finely diced
- 150 g carrots, coarsely grated
- 6 g garlic, finely chopped
- 20 ml olive oil
- 400 g tinned chopped tomatoes
- 320 g dried short pasta
- 750 ml low-salt chicken stock, prepared
- 150 g spinach
- 2 g dried oregano
- 2 g salt
Method
Brown the mince
Wide deep sauté pan
Heat oil over medium-high heat. Spread turkey out, leave for 3 minutes to colour, then break up and cook for another 3 minutes.
Soften the vegetables
Same pan
Add onion and carrot; cook for 5 minutes, stirring. Add garlic and oregano for 1 minute.
Cook together
Same pan + lid
Add tomatoes, stock and pasta. Bring to a simmer and cook partly covered for the pasta packet time, usually 10–12 minutes. Stir frequently right to the bottom; add hot water in 50 ml increments if it dries before the pasta is tender.
Finish
Same pan
Fold in spinach and cook for 2–3 minutes until wilted. Ensure turkey reaches 75°C for 30 seconds. Season with salt and rest for 2 minutes; the sauce will thicken.
Kitchen notes
Contains wheat; check stock allergens. A 3–4 litre pan gives room to stir. This is deliberately pan-only: browning and reducing happen in the same vessel.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.