Ingredients:
Coconut oil, 1 tbsp.
Wholegrain or gluten-free pasta, 60 g
Pasta water, 1/4 cup
Ground turkey steak, 150-200 g
Frozen or canned artichokes, 150-200 g
Chopped fresh parsley, 1 handful OR fresh thyme, 1-2 tbsp.
Garlic cloves, 2-3
Hot pepper powder
Juice of 1/4 lemon
Optional:
Onion, 1/2 small
Parmesan, 1-2 tbsp.
Vegan cream, 2-3 tbsp.
Instructions:
Prepare your pasta according to the package instructions. Reserve about 1/4 cup of pasta water before draining.
In a large skillet, sauté minced garlic and hot pepper powder in coconut oil oil until fragrant. Add minced turkey and cook until browned. Incorporate chopped canned artichoke hearts, season with salt, pepper, and your choice of fresh herbs like parsley or thyme.
Stir in a splash of the reserved pasta water to create a creamy consistency. Add a squeeze of lemon juice for freshness.
Optionally stir in 2-3 tbsp. of vegan cream (such as cashew or oat cream) or parmesan cheese.
Bon appétit! ❤️
Comments