Packed lunch · THE RIGHT TOOL FOR THE JOB
Simple turkey, pea & small-pasta lunch
A familiar, spoonable turkey pasta with peas and carrot, ready to reheat on school mornings.
- Serves
- 4 generously
- From scratch
- 35 min
- Bimby
- Not needed
- Morning, prep done
- 12 min for two portions
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 500 g turkey mince
- 300 g dried short pasta, small shapes
- 200 g carrots, finely grated
- 250 g frozen peas
- 100 g onions, finely diced
- 20 ml olive oil
- 850 ml low-salt chicken stock, prepared
- 10 g parsley, finely chopped
- 2 g salt
Method
Cook the turkey
Deep sauté pan
Heat oil over medium-high heat. Brown turkey for 5–6 minutes, breaking it into small pieces.
Soften vegetables
Same pan
Add onion and grated carrot. Cook for 5 minutes, stirring.
Cook the pasta
Same pan
Add pasta and stock. Simmer for the packet time, usually 10–12 minutes, stirring frequently. Add peas for the last 4 minutes. If the pan dries before pasta is tender, add hot water in 50 ml increments.
Finish
Same pan
Check turkey reaches 75°C for 30 seconds. Stir in parsley and salt to taste. Leave slightly saucy, since pasta absorbs liquid as it cools.
Kitchen notes
Contains wheat; check stock allergens. Four substantial portions. Serve crudités and fruit in separate chilled tubs. This lunch intentionally needs no Bimby and only one cooking pan.
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.