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Mexican-Style Ground Turkey Cavatappi Pasta

with Poblano, Zucchini & Monterey Jack

Cooking time

30 minutes

Servings

4

Calories

700 /serving

Pasta night doesn’t necessarily mean that Italian flavours are in the house—we love using Mexican-style ingredients to highlight a different region. Taking you there is our Sierra Madre spice blend—redolent with chili powder, coriander and lime—that will season the tasty ground turkey and tomato-based sauce. Putting chopped poblano pepper in there adds more edge, while a dollop of sour cream and shreds of mild Monterey Jack cheese soften it all out.

We will send you:

  • 510g Ground turkey
  • 1 Bunch of cilantro
  • 1 Onion (or shallot)
  • 1 Poblano pepper
  • 1 Zucchini
  • 340g Cavatappi pasta
  • 398ml Tomatoes (canned)
  • 60ml Vegetable demi-glace
  • 86ml Sour cream
  • 120g Grated Monterey Jack
  • 23.75g Sierra Madre spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander, black pepper, cumin, onion, oregano, lime oil, dehydrated carrots, red bell pepper, chives, spices, mustard, lemon oil)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Oil
Salt & pepper
Total Fat
23 g
Saturated Fat
11 g
Sodium
1050 mg
Total Carbs
80 g
Sugars
9 g
Protein
46 g
Fibres
7 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Small-dice the zucchini. Halve, peel and small-dice the onion. Roughly chop the cilantro leaves and stems. Halve, core and small-dice the poblano pepper.
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Start the sauce
In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the ground turkey*; season with S&P. Cook, breaking the meat apart with a spoon, 3 to 4 minutes, until beginning to brown. Add the onion and poblano pepper; season with ½ the spice blend. Cook, stirring occasionally, 4 to 6 minutes, until the turkey is cooked through and the vegetables are golden brown.
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Boil the pasta
While the turkey and vegetables cook, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly.
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Finish the sauce
To the pan of turkey and vegetables, add the tomatoes; season with the remaining spice blend. Using a fork (or potato masher), slightly crush the tomatoes. Bring to a boil, then reduce the heat to simmer. Add the zucchini and demi-glace. Simmer, stirring occasionally, 4 to 6 minutes, until the zucchini is tender.
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Combine the pasta
To the pan of sauce, add the cooked pasta and ½ the reserved cooking water; stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add ½ the Monterey Jack and cook, stirring frequently, 1 to 2 minutes, until melted.
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Plate your dish
Divide the finished pasta between your bowls. Top with the remaining Monterey Jack. Garnish with a spoonful of the sour cream and as much cilantro as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.