Italian Turkey Pappardelle

in a Creamy White Sauce with Corn & Spinach

30 min

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Contains: Egg, Milk, Sulphites, and Wheat.

May Contain: Barley, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Tree Nuts, and Triticale.

What We'll Send

Onion Diced 1/4"
Red Pepper Flakes
Cream Cheese
Italian Parsley
White Cooking Wine
Italian Ground Turkey
Frozen Corn Niblets
Whipping Cream, 36%
Unbleached Flour
Herb Blend
Dried Tarragon, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 1099
Fat 52g
Protein 48g
Carbohydrates 105g

Cooking Directions


Tip: Reserve pasta water as instructed in Step 1 before draining pappardelle pasta


Cook Pasta
- Bring 2 ½ litres salted water to a boil in a large pot.
- Add pappardelle pasta and cook for 5-8 minutes or until al dente.
- Reserve 1 cup pasta water.
- Drain pasta in a fine mesh sieve.
- Add pasta back to pot.


Prepare Ingredients
- Meanwhile, wash parsley, lemon and spinach.
- Pick and chop parsley leaves.
- Zest and cut lemon in half.



Cook Italian Turkey
- Heat 2 tbsp. olive oil in a large wide saucepan over medium-high.
- Add onions and corn to saucepan, stirring occasionally. Cook for 2-3 minutes or until tender.
- Drain Italian ground turkey and pat dry with a paper towel.
- Add turkey to saucepan and cook for 2-3 minutes, breaking apart with a wooden spoon, until browned on edges and has an internal temperature of 165°F.
- Reduce heat to medium and stir in garlic, herb blend, and unbleached flour for 1-2 minutes or until fragrant.


Prepare White Sauce
- Once pasta is finished cooking, stir white cooking wine and reserved pasta water into saucepan, scraping bottom of saucepan with wooden spoon.
- Stir in whipping cream and cream cheese until evenly mixed.
- Season to taste with red pepper flakes, lemon juice, lemon zest, salt and pepper.
- Bring to a simmer over medium-low for 1-2 minutes.
- Stir in spinach for 1-2 minutes, or until bright green and tender.


Finish + Serve
- Stir 1 tbsp. olive oil and half of the parsley into pasta.
- Divide noodles into large serving bowls and spoon sauce over top.
- Garnish with remaining parsley.
- Enjoy!

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