Turkey Mushroom Gluten-Free Pasta
Isn't it wonderful we can enjoy pasta without the gluten? Many gluten-free pasta varieties are available. Mushrooms and onions contain sulfur. Our body needs sulfur it to build and repair our DNA and protect our cells from damage.
- 6 oz gluten-free pasta
- 1 lb ground turkey
- 8-12 oz any kind of mushrooms, cut into bite-sized pieces
- 3 cup kale, roughly chopped
- 1 yellow or white onion, diced
- 12-14 oz can of full fat coconut milk
- 3 cloves garlic, minced
- 1/2 tbsp dried rosemary
- 1/2 dried marjoram
- 1 tsp salt and pepper to taste
- optional: 1-3 pinch chili flakes for topping
- optional: 2-3 pinch of nutritional yeast for topping
In a large pot, boil the pasta according to the package instructions. After it is fully cooked, strain and transfer to a large bowl. Set aside.
In the same large pot, on medium-high, sauté the ground turkey until it's almost cooked through.
Then add the diced onion, garlic, herbs, and the salt and pepper. After 2 minutes, add the kale, and cook for about 2 to 3 more minutes.
Add the pasta and reduce the heat to medium-low. Add the coconut milk and stir to blend. When it reaches a soft boil, turn off the heat. If desired, add the chili flakes to each dish. Serve and enjoy!