Name: One-Pot Creamy Taco Pasta with Turkey & Cheddar
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 1 ½ small bunches cilantro; 1 ½ (398 ml) cans diced tomatoes; 6 cloves garlic; 0.68 kg ground turkey; 0.375 cup plain Greek yogurt; 510 g rotini pasta; 1 ½ yellow bell peppers; 1 ½ medium yellow onions; chili powder; cumin, ground; extra virgin olive oil; garlic powder; onion powder; salt

One-Pot Creamy Taco Pasta with Turkey & CheddarOne-Pot Creamy Taco Pasta with Turkey & Cheddar — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

1 ½ small bunches cilantro

1 ½ (398 ml) cans diced tomatoes

6 cloves garlic

0.68 kg ground turkey

0.375 cup plain Greek yogurt

510 g rotini pasta

1 ½ yellow bell peppers

1 ½ medium yellow onions

chili powder

cumin, ground

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Wash and dry the fresh produce.

Seed and small dice the bell peppers.

Peel and small dice onions. Peel and mince garlic.

Heat a large pot over medium heat.

Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 7-9 minutes.

Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.

Meanwhile, coarsely grate the cheddar.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Once the pasta is done, remove from heat. If more than ¾ cup of liquid is remaining in the pot, carefully strain off excess liquid using a colander.

Add cheese, yogurt, and half of the cilantro to the pot with the pasta and stir until cheese is melted and creamy.

To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!

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