Spaghetti Sauce with Turkey and Mushrooms

We made a lighter version of Spaghetti Sauce by using ground turkey instead of using beef.  We added mushrooms to give it a little more flavor and chunkiness.


1 pound ground turkey
1 medium onion, diced
14 oz. whole mushrooms, cut in half and then half again
1 tbsp olive oil
4 garlic cloves, minced or press through a garlic press
Pinch salt
1 (28 oz) crushed tomatoes
1 (14.5 oz) can diced tomatoes
2 tbsp tomato paste (we use a tomato powder)
1/8 tsp red pepper flakes
1 bay leaf
1 pound Quinoa Spaghetti (gluten-free)
1/3 cup fresh chopped basil

Optional: black pepper to taste


Start by adding the olive oil to a dutch oven and heat it until hot add the ground turkey, onions, mushrooms, garlic cloves and pinch of salt.  Cook on almost high heat to let the moisture evaporate about 15 minutes. The turkey and vegetables will start to brown.

Once browned add the crushed tomatoes, diced tomatoes, tomato paste, red pepper flakes and 1 bay leaf. Stir the sauce and get any brown bits on the bottom of the pan. Once the sauce starts getting hot, turn the sauce to low and let it simmer for about 40 minutes it will start to thicken up a bit.

Also, add about 4 quarts of water with 1 tbsp salt to a stock pot and get this boiling to cook your Quinoa spaghetti. Cook the spaghetti until its al dente, drizzle with 1 tsp olive oil to help prevent sticking.

Take the sauce off the heat and stir in the fresh basil and season with black pepper.  We always serve cottage cheese with our spaghetti. Serves 6

Another healthy alternative is to use a spaghetti squash instead of Quinoa pasta.

Have you tried Quinoa Pasta in place of regular pasta? It tastes great, you wouldn’t know the difference.

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