Herbed Turkey and Mushroom Bolognese: A Lighter Twist on a Classic Favorite

Bolognese is one of those comforting dishes that’s perfect for any time of year. But what if you could enjoy the same rich flavors with a lighter twist? That’s where this Herbed Turkey and Mushroom Bolognese comes in. By swapping out the traditional beef for lean ground turkey and incorporating earthy mushrooms, this dish retains all the deep, savory flavors you love, but with a fresher, lighter feel. It’s quick, easy, and perfect for a weeknight dinner or a casual dinner party. Here’s how you can make it!

Why You’ll Love This Recipe

This Herbed Turkey and Mushroom Bolognese is a savory, comforting dish that’s full of flavor but light enough for any day of the week. The ground turkey provides a lean, protein-packed base, while the mushrooms lend an earthy richness that pairs beautifully with the fresh herbs and tomatoes. The addition of wine and a hint of cream makes this sauce extra velvety and indulgent without being heavy. Whether you serve it over wide ribbons of pasta like tagliatelle or fettuccine, this dish is sure to satisfy.

Why This Recipe Works

  • Lean Protein: Ground turkey is a lean, healthier alternative to beef, providing a great source of protein without all the extra fat.
  • Mushrooms: They not only add depth and umami to the sauce, but they’re also a great way to boost the nutritional value of your dish without compromising flavor.
  • Fresh Herbs: The combination of thyme, oregano, and basil makes this sauce vibrant and fragrant, elevating a simple pasta dish to something special.
  • Creaminess Without the Guilt: A touch of heavy cream (or half-and-half) creates a luscious, creamy texture without making the sauce overly rich.

Final Thoughts

This Herbed Turkey and Mushroom Bolognese is a great way to enjoy a classic pasta dish with a healthier twist. It’s quick, easy, and full of fresh, wholesome ingredients, making it perfect for busy weeknights or weekend dinners. Whether you’re feeding your family or entertaining guests, this dish is sure to impress with its rich flavors and comforting textures. Enjoy!

A very generous thank you to  Turkey Farmers of Nova Scotia  for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Herbed Turkey and Mushroom Bolognese


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef
  • Yield: Serves 4

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped (cremini or white mushrooms work well)
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
  • Salt and pepper to taste
  • 1/2 cup dry white wine (optional, for depth of flavor)
  • 1 can (15 oz) crushed tomatoes
  • 1/4 cup heavy cream or half-and-half (optional, for a richer sauce)
  • 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
  • Fresh parsley, chopped, for garnish
  • 10 oz pasta (like tagliatelle, fettuccine, or pappardelle)
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Cook the Turkey: In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it’s browned and cooked through, about 5-6 minutes. Season with salt and pepper.
  3. Add Aromatics and Mushrooms: Add the onion, garlic, and mushrooms to the skillet. Sauté until the onions soften and the mushrooms release their liquid and begin to brown, about 5 minutes.
  4. Add Herbs and Wine: Stir in the thyme and oregano. If using, pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to meld.
  5. Add Tomatoes and Cream: Pour in the crushed tomatoes and stir well. Bring to a gentle simmer and cook for 10-15 minutes to thicken slightly. If you prefer a creamier sauce, stir in the heavy cream or half-and-half and let it heat through for a couple of minutes.
  6. Combine and Serve: Stir in the fresh basil, then add the cooked pasta to the skillet and toss to coat evenly in the sauce. Taste and adjust seasoning as needed.
  7. Garnish: Serve in bowls, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.
  • Category: entrees, pasta, turkey