Turkey Mushroom Fusilli
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Turkey Mushroom Fusilli

Turkey Mushroom Fusilli

with Spinach and Cream Sauce

If you’re mad for mushrooms, a fan of fungi or crazy for creminis, this pasta will treat you right! Mushrooms provide the backbone for this recipe's deep, earthy flavour, along with a rich beef stock. This dish is complete with al dente fusilli, a garlic-cream sauce, tomatoes and a sprinkling of Parmesan.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

170 g


(Contains Wheat)

1 tbsp

Italian Seasoning

56 mL


(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

80 g


1 unit

Beef Broth Concentrate

2 unit

Garlic, cloves

56 g

Baby Spinach

113 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

/ per serving
Calories694 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber5 g
Protein44 g
Cholesterol165 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan



Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut tomato into 1/4-inch pieces. Thinly slice mushrooms. Peel, then mince or grate garlic.

Cook mushrooms

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened and lightly browned, 5-6 min. Season with salt and pepper, to taste. Transfer mushrooms to a plate and set aside.

Cook fusilli

Meanwhile, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.

Cook turkey

Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey, garlic and Italian Seasoning. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Remove the pan from heat. Carefully drain and discard excess fat.

Cook creamy sauce and finish fusilli

Add cream, broth concentrate, mushrooms and tomatoes to the pan with turkey. Return the pan to medium-low. Cook, stirring often, until sauce thickens slightly, 1-2 min. When fusilli is tender, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), reserved pasta water and spinach to the pot. Stir until butter melts and spinach wilts, 1 min. Season with salt and pepper, to taste.

Finish and serve

Divide fusilli between bowls. Top with beef and creamy sauce mixture. Sprinkle Parmesan over top.

Modularity step (under step 4)

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.