Turkey & mushroom arribiata

Turkey & mushroom arribiata

Here’s another great pasta recipe for you to try!

Turkey mince is great to have in the fridge as one of your meat staples.

Here’s now to upset your turkey (the meaning of arribiata is upset).

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

253 g turkey breast mince
95 g chopped tomatoes, blended until smooth
80 g dried pasta
116 g mushrooms, sliced
1 garlic clove, chopped or crushed
1.5 chilli, sliced, seeds or no seeds up to you!
1/2 tsp dried oregano
1/2 tsp dried basil
6 g olive oil
20 ml water
149 g spinach
25 ml sweet chilli sauce
salt and pepper


  • Put a pan of boiling water onto the heat and cook the pasta according to the manufacturers instructions.
  • By the time the pasta is cooked, the sauce will be ready!
  • Take a non stick pan and put it onto a medium heat and wilt your spinach, then set it aside for later.
  • Put the pan back onto the heat, add the oil and turkey mince.
  • Spend a few minutes breaking up any large clumps of mince while it browns.
  • Add the mushrooms, garlic and chilli, give everything a good mix and cover with a lid to help the mushrooms soften quickly.
  • After a couple of minutes remove the lid, add the tomatoes, water, dried herbs, sweet chilli sauce and give everything a good stir.
  • Bring the mixture to the boil and turn it down to simmer for a couple of minutes.
  • As the sauce starts to reduce and thicken, taste it and season to taste.
  • By now the pasta should be ready, drain it and add it to the pan with the mince mixture and coat the pasta in the sauce and serve with the wilted spinach.

Recipe Notes

  • For this recipe, the dried pasta varieties I’ve used are Spaghetti and Rigatoni.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • To make the sauce go further, I like to blend my tomatoes until smooth.

Nella Foulds
Nella Foulds

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