Creamy Turkey Pasta and Peas is a quick and easy dinner that is both budget and family-friendly. Ground turkey and a delicious sage cream sauce give this pasta an autumn flair that makes it the perfect comfort food during the fall and winter months.
This Creamy Sage Turkey Pasta is such a simple dish to make. With very little effort, you can have this meal ready in less than 20 minutes! It’s “easy peasy”. It makes a great weeknight dinner that the whole family will love. Who doesn’t love creamy, cheesy noodles? Yum! This meal was a big hit with my very picky daughter. She even ate her peas. Mission accomplished!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Creamy Turkey Pasta Ingredients
- Fresh Ground Turkey – I used 93% lean.
- linguine pasta – or pasta of your choice.
- frozen peas
- chicken broth
- olive oil
- minced garlic
- dried sage – ground or rubbed.
- unsalted butter
- heavy cream
- grated parmesan cheese
Optional:
- salt and pepper to taste
- cayenne pepper – adds a little heat.
- additional grated parmesan cheese to garnish.
How to make Creamy Turkey Pasta and Peas
In a large saute pan or skillet, over medium heat, add the olive oil. Then add the salt, 1 teaspoon of dried sage, and cayenne pepper to the oil and swirl to combine. Add the ground turkey to the pan and break up with a spoon or spatula while you are browning it. After the turkey has been cooking for about 5 – 6 minutes, or when the turkey is no longer pink, add the frozen peas and chicken broth to the pan and continue to cook for 3 – 5 minutes, stirring to mix the peas with the turkey. Once finished, transfer to a bowl, cover and set aside.
Sage Cream Sauce
While you are making the sage cream sauce, boil your pasta according to the package instructions and drain when finished. Make sure that you add plenty of salt to your pasta water.
Using the same pan, melt the butter over medium heat then add the minced garlic and 1 teaspoon of sage to the pan. Cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the heavy cream to the pan and simmer for 5 – 6 minutes. Adjust heat if necessary to keep it at a simmer. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Finally, return the cooked turkey and peas to the sauce and stir in the cooked, drained pasta.
Note: You can add additional heavy cream if the sauce is too thick, or add additional parmesan if the sauce is too thin. Season with additional salt and pepper or garnish with additional parmesan if desired. Serve hot and enjoy!
Note: This recipe was originally published on October 15th, 2018.
Creamy Turkey Pasta and Peas
Ingredients
- 1 lb. ground turkey I used 93% lean
- 12 oz. linguine or pasta of your choice
- 10 oz. frozen peas
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 2 teaspoons dried sage divided
- 2 cups heavy cream
- 1 1/2 cups Grated Parmesan Cheese
Optional:
- additional salt and pepper to taste
- additional Parmesan cheese garnish
- 1/8 teaspoon cayenne pepper to add a little heat
Instructions
- In a large saute pan or skillet, over medium heat, add the olive oil. Then add 1 teaspoon of dried sage and cayenne pepper to the oil and swirl to combine. Add the ground turkey to the pan and break up with a spoon or spatula while you are browning it. After the turkey has been cooking for about 5 - 6 minutes, or when the turkey is no longer pink, add the frozen peas and chicken broth to the pan and continue to cook for 3 - 5 minutes, stirring to mix the peas with the turkey. Once finished, transfer to a bowl, cover and set aside.
- While you are making the cream sauce, boil your pasta according to the package instructions and drain when finished. Make sure that you add plenty of salt to your pasta water.
- Using the same pan, melt the butter over medium heat then add the minced garlic and last teaspoon of sage to the pan. Cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the heavy cream to the pan and simmer for 5 - 6 minutes. Adjust heat if necessary to keep it at a simmer. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine.
- Finally, return the cooked turkey and peas to the sauce and stir in the cooked, drained pasta.
- Season with salt and pepper to taste if needed and garnish with additional parmesan if desired. Serve hot and enjoy!
Notes
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