This simple yet satisfying southwest turkey pasta is exploding with flavor and on your table in under an hour.
- 1 Tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground turkey
- 1 Tbsp Southwest seasoning (see notes for making your own)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 7 oz minced green chiles (2 - 4.5 oz cans)
- 28 oz tomato sauce (1 large can)
- 3 cups turkey stock (or chicken stock)
- 8 oz fusilli pasta dry, (or pasta of your choosing)
- 1/3 cup heavy cream
- 15 oz black beans, drained (1 can)
- 8 oz shredded cheddar or Mexican cheese blend, divided
- 2 Tbsp cilantro, minced + extra for garnish
- green onion, sliced, for garnish
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Heat the olive oil over med/high heat in a medium pot or deep sided pan until hot but not smoking. Add onion and cook until translucent, about 4 mins.
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Stir in the garlic and cook for 2 mins.
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Add the ground turkey to the pan, break it up and cook just until cooked through and no longer pink, about 5 mins.
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Stir in the Southwestern spices, salt, and pepper and cook for 1 min.
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Stir in the green chiles, tomato sauce, and turkey stock. Bring to a boil.
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Add the fusilli to the pot and reduce to a simmer. Simmer, uncovered, and cook until the pasta is tender, about 15 mins. Stir occasionally.
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Add the cream, black beans, and half the cheese. Stir well to combine and bring to a simmer. Simmer for 5-10 mins until the sauce is thickened and slightly reduced.
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Stir in the cilantro. Taste and season with salt and pepper if needed.
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Scoop into bowls and serve topped with remaining cheese, a sprinkle of cilantro and green onions if desired.
- Can't find southwest seasoning in the store? Make your own blend!
- Southwest Seasoning: 1/2 tsp each: chili powder, ground cumin, paprika, garlic powder, kosher salt
- I love ground turkey in this dish, but ground chicken or beef would make great substitutions. Be sure to drain off the excess fat if you're using beef.
- This recipe calls for dry, uncooked pasta. The pasta will cook in the stock/tomato sauce and it will help to thicken the sauce as it cooks.
- Black beans are my go-to in this dish, but pink or pinto beans work too. Or use a combination for a little variety.
- Like it spicy? Add a giant pinch of cayenne or a few splashes of hot sauce for a little kick!