Turkey Bolognese with Orzo

plus Mixed Greens Salad & Parmesan

Allergens: Wheat, Milk

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Ground Turkey

    10 ounce

  • Tomato Paste

    1 unit

  • Carrot

    6 ounce

  • Onion

    1 unit

  • Orzo Pasta

    4 ounce

  • Crème Fraîche

    2 tablespoon

  • Chicken Stock Concentrate

    1 unit

  • Red Wine Vinegar

    2½ teaspoon

  • Parmesan Cheese Block

    1 unit

  • Dijon Mustard

    2 teaspoon

  • Mixed Greens

    2 ounce

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¼ teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a medium pot of salted water to a boil. Wash and dry produce.

  • Halve, peel, and finely dice onion. Trim, peel, and finely dice carrots.

2

  • Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.

  • Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.

3

  • While orzo cooks, heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

  • Add onion, carrots, and garlic powder. Cook, stirring occasionally, until onion starts to become translucent, 2-4 minutes. Season with salt and pepper.

4
  • To pan with turkey mixture, stir in tomato paste, stock concentrate, 1 cup water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Cover and reduce heat to low. Simmer, stirring occasionally, until veggies are tender and sauce has thickened slightly, 10-12 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water.

  • Stir in crème fraîche. Taste and season with salt and pepper.

5
  • Meanwhile, in a small bowl, whisk together mustard, half the vinegar, a drizzle of olive oil, salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings).
  • Once sauce and pasta are done, in a large bowl, toss mixed greens wiith as much vinaigrette as you like.

  • Grate half the Parmesan over salad.

6

  • Divide pasta between shallow bowls. Top with Bolognese sauce. Grate remaining Parmesan over top. Serve with salad on the side.