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Sun-Dried Tomato Turkey Pasta

Sun-Dried Tomato Turkey Pasta

with Roasted Tomatoes and Broccoli

Balanced
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Super lean and packed with protein, turkey is a great addition to this delicious pasta recipe. Turkey pieces are combined with two types of tomato (sun-dried and oven roasted), sweet onions, parsley and garlic for a sauce that packs a serious flavour punch. In this recipe, we’ve used wholewheat penne as the nuttier flavour works brilliantly with the fresh flavours of this dish and will leave you feeling fuller for longer. Serve in bowls and dig in!

Tags:Under 550 calories•Low Salt
Allergens:Cereals containing Gluten•Milk•Egg•Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Wholewheat Penne

(ContainsCereals containing Gluten)

½ bag(s)

Sundried Tomatoes

2 unit(s)

Turkey Steak

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)

Echalion Shallot

½ sachet

Chicken Stock Powder

1 sachet

Balsamic Vinegar

(ContainsSulphites)

½ unit(s)

Broccoli

Not included in your delivery

75 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2130 kJ
Energy (kcal)509 kcal
Fat6.0 g
of which saturates3.0 g
Carbohydrate58 g
of which sugars10.0 g
Protein53 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
•Cutting board
•Saucepan
•Frying Pan
•Plate
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Fill and boil your kettle with water to use for the pasta.
  • Preheat your oven to 200 degrees.
  • Chop the broccoli into florets (like small trees).
  • Pop the broccoli onto a baking tray and drizzle with a little oil, salt and pepper. Roast on the top shelf of the oven until crispy and tender, 12-15 mins.
2

a) Meanwhile, halve, peel and thinly slice the onion. Finely chop the sun-dried tomatoes. b) Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). c) Chop the turkey breasts into 2cm pieces. IMPORTANT: Remember to wash your hands after handling raw meat.

3

a) Fill a large saucepan with the boiling water from the kettle. b) Bring back to the boil, then add the whole wheat pasta and a good pinch of salt. c) Boil for 10 mins then drain in a colander.

4

a) While the pasta cooks, heat a drizzle of oil in a large frying pan over medium-high heat. b) Once hot, add the turkey, sun-dried tomatoes and onion. c) Cook, turning occasionally, until the turkey has browned all over and the onion is soft, 5-6 mins.

5

a) Add the garlic to the pan and cook for 1 minute. Add the stock powder and water (see ingredients for amount). b) Stir to dissolve the stock powder. Bring to the boil then reduce the heat and simmer until the turkey is cooked and the sauce has slightly reduced, stirring occasionally, 5-8 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle!

6
  • Stir the half the parsley and hard Italian cheese into the sauce.
  • Add the pasta to the pan and gently mix to coat the pasta well.
  • Season to taste with lots of pepper and salt (if necessary).
  • Serve in bowls with the broccoli on top and finish with a sprinkle of remaining cheese and parsley.
  • Enjoy!