Turkey and bean pasta

A filling pasta dish coated in a turkey, tomato and kidney bean sauce, with a hint of chilli.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 garlic clove, peeled and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 2 carrots, peeled and diced
  • 1 pinch chilli powder
  • 500g turkey thigh mince
  • 1 x 400g tin basics peeled plum tomatoes, roughly chopped,
  • 1 x 420g tin basics red kidney beans in water, drained,
  • ½ vegetable stock cube, made up to 300ml with hot water
  • 350g basics pasta shapes
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Recipe Information

Step by step guide to making Turkey and bean pasta

  1. Heat the oil in a large saucepan. Add the garlic, onions and carrots. Fry for 5 minutes, until soft.
  2. Add the chilli powder and turkey thigh mince and cook, stirring, for a further 5 minutes, until the turkey has browned.
  3. Add the plum tomatoes, red kidney beans and stock, and mix well. Cook over a high heat for 5 minutes, then reduce to a simmer and cook for another 15 minutes.
  4. Meanwhile, cook the pasta following pack instructions. Drain and add to the bean sauce. Toss through and serve immediately.

Make it veggie: Try swapping the mince for 1 x 454g pack Sainsbury's Meatfree Mince and the basics kidney beans for Sainsbury's red kidney beans in chilli sauce. Adjust the chilli powder seasoning to suit your taste. 

Nutrition for veggie option, per serving: 675 cals, 13.2g fat, of which 1.3g saturated fat, 19.3g added sugar, 2.08g salt.

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Nutritional information for Turkey and bean pasta

Nutritional information for Turkey and bean pasta

Nutrition type per serving
Calories 648 kcal
Total Fat 12.3g
Saturated Fat 3.9g
Salt 1g
Sugar 13.3g

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