This recipe is a hit whether or not you’re on the Whole30 program, and the leftovers taste even better the next day. It’s a clean and modern take on the traditional spaghetti bolognese, which will leave your belly full and make your heart happy – I promise!
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Turkey Bolognese + Zoodles
A Whole30 compliant meal that's easy to prepare and tastes even better the next day!
Equipment
- Large heavy pot with lid
- Vegetable spiralizer
- Cutting board
- Knife
- Wood spoon
Ingredients
- 6 medium zucchini, spiralized into noodles (or 20oz store bought zucchini noodles)
- 2 lbs ground turkey
- 32 oz Rao's Homemade Marinara Sauce
- 4 tbsp avocado or extra virgin olive oil
- 8 oz cremini mushrooms, thinly sliced
- 1 small red onion, diced
- 5 large garlic cloves, minced
- 1 ½ tsp sea salt
- 1 tsp ground black pepper
- 1½ tsp Trader Joe's Multipurpose Umami Seasoning Blend
- 1 tsp garlic powder
- 2 dried bay leaves
- 1/2 tsp crushed red chili flakes (optional)
Instructions
- In a large heavy pot, add 2 tbsp oil over medium heat.
- Add chopped onions and minced garlic and stir until vegetables are tender (2-3 mins).
- Add thinly sliced mushrooms to the pot and cook until golden brown (4-5 mins). Transfer mushroom mixture to a small bowl and set aside.
- Add remaining 2 tbsp of oil to the pot over medium heat and add ground turkey. Using a wooden spoon, break up ground turkey into smaller pieces, then add all seasoning (except bay leaves) and stir thoroughly to combine. Cook until turkey is golden brown (8-10 mins).
- Add mushroom mixture back into the pot and mix with ground turkey. Add marinara sauce, mix to combine, then add bay leaves and simmer on low for 5-10 mins.
- Add baby spinach and zucchini noodles, and mix to combine. Turn off the heat and allow the vegetables to continue cooking for 2-3 mins and cover the pot with a lid.
- Adjust seasoning as needed and garnish with crushed red chili flakes if desired. Serve warm and enjoy!