Burrata Turkey Bolognese Pasta

Burrata Turkey Bolognese Pasta

Not your typical Bolognese, this Burrata Turkey Bolognese Pasta blends unconventional ingredients like burrata and asparagus with the lean goodness of turkey. Ideal for a satisfying, protein-rich meal.

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Servings:

Author: Teri-Ann Carty

Prep Time: 15

Total Time: 15

Equipment

large pasta pot, large deep sided pan, stovetop

Ingredients

400 grams gluten free farfalle
2 tbsp olive oil
1 pinch chili flakes
1 medium onion diced
2 cloves garlic minced
1 pound lean ground turkey
10 spears asparagus trimmed and chopped
2 fistfuls curly kale cavolo nero would work wonderfully too
4 cups homemade tomato sauce
2 small balls burrata drained
½ cup pasta water
grated parmigiano
sea salt and cracked pepper to taste

US Customary - Metric

Instructions

Cook Pasta according to package. Be aware, some brands add too much cook time to their instructions. Cook to your desired doneness. Reserve pasta water before draining.
Heat pan over medium high heat. Add oil, chili flakes and onion. Saute onion for several minutes until translucent.
Add turkey to the pan. Break up turkey with tongs. Season with salt and pepper. Add in garlic. Cook until no pink remains.
Add in chopped asparagus and kale. Stir to coat kale and asparagus. Add a splash of pasta water if mixture seems too dry. Saute until asparagus is tender and kale starts to soften.
Stir in tomato sauce. Bring to a bubble, then reduce heat to a simmer for 10 minutes, stirring often.
Add in cooked pasta and toss to combine.
Break burrata balls over the pasta and gently stir to combine. Once the cheese starts to melt it will become stringy and gooey.Taste for seasoning and serve.

Notes

Here are two gluten free pasta options that I adore:

Jovial Foods

Pasta Garofalo

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.