Chickpea Pasta & Turkey Bolognese with Spinach & Parmesan Cheese

Chickpea Pasta & Turkey Bolognese

with Spinach & Parmesan Cheese

25 MIN
2 Servings
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From the Test Kitchen

This recipe features hearty, chickpea-based rotini pasta, whose grooved, spiral shape is ideal for catching our robust turkey bolognese (or Italian meat sauce) spiced with a bit of Calabrian chile paste. A sprinkle of savory parmesan cheese just before serving provides the perfect finishing touch.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Chickpea Pasta & Turkey Bolognese with Spinach & Parmesan Cheese
Title
time-saving
tips & techniques
Crushed Tomatoes
Yellow Onion
How To: Peel a Carrot
Carrots
Baby Spinach
How To: Peel Garlic
Parmesan Cheese
Oregano
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the diced onion and chopped garlic.

Start the bolognese:
2 Start the bolognese:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the turkey is cooked through. 

Finish the bolognese:
3 Finish the bolognese:

To the pan, add the oregano and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat. 

Cook the pasta:
4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under water to prevent sticking. Return to the pot. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the finished bolognese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy! 

Tips from Home Chefs

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Chickpea Pasta & Turkey Bolognese

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the diced onion and chopped garlic.

2 Start the bolognese:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the turkey is cooked through. 

Start the bolognese:
Finish the bolognese:
3 Finish the bolognese:

To the pan, add the oregano and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat. 

4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under water to prevent sticking. Return to the pot. 

Cook the pasta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the finished bolognese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy! 

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