• Richard Costes

Turkey Bolognese with Zucchini Noodles

(Cooking for 4.)

TIPS: This is my lunch for the week! It should keep in the fridge for 4 days - I would just recommend storing the noodles and bolognese separate so the noodles dont get too soggy.



  • 3 medium zucchini spiralized into noodles

  • Parmesan cheese

  • olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 tbsp Italian seasoning

  • If you want to make your own - it is 2 parts basil, oregano, parsley - and 1 part rosemary, thyme, red pepper flakes and 1/3rd part garlic powder

  • 1 lb lean ground turkey

  • 8 oz mushrooms, chopped

  • salt

  • 1 15 oz can crushed tomatoes

  • 1 5 oz can of tomato paste

  • 1/2 cup of chopped parsley (or basil - I used parsley this time because I had a lot left over from last week)



  1. Heat oil in skillet over medium heat and then add onion and cook until softened (about 5 mins)

  2. Stir in garlic and Italian seasoning and cook until fragrant (about 1 min)

  3. Add turkey, mushrooms, and a good pinch of salt

  4. Cook, crumbling the turkey with a spoon and stirring until the turkey is no longer pink and mushrooms are cooked (about 10 mins)

  5. Increase heat to medium high and stir in the tomatoes and tomato paste - continue to cook, stirring occasionally, until sauce is thickened (about 5 minutes)

  6. Stir in parsley

  7. Heat up the noodles in a separate pan until cooked through

  8. If you are microwaving this later in the week - dont saute the noodles now - they'll just get soggy. Microwave them alongside the bolognese.

  9. Plate the noodles, add the bolognese on top and top with Parmesan cheese

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