This one-pot turkey taco pasta comes together in less than 25 minutes! Full of savory vegetables, lean protein, and melty cheddar cheese, this one-pot turkey taco pasta will be a hit any night of the week! 

I just love one-pot dishes. Minimal mess, fast clean up. There’s nothing worse at the end of a long day than having to wash a big pile of dishes! That’s why I love this recipe, all you need is a knife, cutting board, and a pot. I like to use my dutch oven as it cooks the turkey and veggies nicely and comes to a boil quickly. 

What you’ll need to make Turkey Taco Pasta

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• Chef knife
• Stirring spatula
• Cutting board
• Dutch Oven

How to make Turkey Taco Pasta

Chop all your veggies

First, you’ll chop the onion, bell pepper, and garlic. Make sure the onion and bell pepper are in small, even pieces. It’s going to be cooked alongside the turkey and pasta, and you want it to cook evenly. 

Cook your veg and turkey

You’ll add the ground turkey to the pot with the vegetables and cook until it’s brown and crumbly. Use your spatula to break apart the turkey until it’s in small, even pieces. 

Add the pasta and simmer

Finally, you’ll add the pasta and broth. Once it’s simmering, you’ll let it cook until most of the water is absorbed. Then, take it off the heat and stir in the yogurt and cheese. Top with cilantro! 

Here’s the recipe for One-pot Creamy Cheddar Turkey Taco Pasta: 

You can also find this recipe on the Mealime app.

One-pot Creamy Cheddar Turkey Taco Pasta

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• Author: Emily Weeks, RDN, LD
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This one-pot turkey taco pasta comes together in less than 25 minutes! Full of savory vegetables, lean protein, and melty cheddar cheese, this one-pot turkey taco pasta will be a hit any night of the week! 

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Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow bell pepper, small diced
• 1 medium yellow onion, small diced
• 4 cloves garlic, minced
• 1 lb ground turkey
• 12 oz rotini pasta
• 1 (14.5 oz) can diced tomatoes
• 4 ½ cup water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp salt
• 4oz cheddar cheese, shredded
• ¼ cup plain Greek yogurt
• 1 small bunch cilantro, minced

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Instructions

 

1. Heat a large pot over medium heat. Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 6-8 minutes.
2. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.
3. Once the pasta is done, remove from heat. Stir in the cheese, yogurt, and half of the cilantro until cheese is melted and creamy.
4. Garnish with remaining cilantro. 

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