Linguine with Creamy Turkey Ragu

Craving comfort food without the guilt? Turkey and mushrooms slash the fat and calories of classic ragu while retaining all of the flavor and richness.

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Prep Time
45 min
Cook Time
45 min
90 min


  • 1 tbsp olive oil, divided
  • 10 oz cremini mushrooms, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 oz baby spinach (about 3 cups), roughly chopped
  • 1 lb lean ground turkey
  • 4 oz double-concentrated unsalted tomato paste
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup whole milk
  • 1 tbsp fennel seeds
  • 2 tsp ground cardamom
  • 1 small juice orange, quartered
  • 4 oz whole-grain linguine pasta
  • 1/2 cup ricotta cheese
  • 1/4 cup fresh basil leaves, roughly chopped
  • Ground black pepper, to taste


  1. In a large pot, heat 2 tsp oil on medium-high. Add mushrooms and sauté, stirring occasionally, until liquid evaporates, about 5 minutes. Reduce heat to medium and stir in remaining 1 tsp oil, carrots, celery, onion, garlic and spinach. Sauté until onion is soft and translucent but not browned, about 10 minutes.
  2. Add turkey and cook, breaking up with a wooden spoon, until cooked through, about 10 minutes. Add tomato paste and cook, stirring frequently, for 3 minutes; if needed, gradually stir in up to ½ cup water to prevent over-browning.
  3. Increase heat to medium-high and stir in chicken broth. Bring to a simmer and cook, stirring and scraping up browned bits with a wooden spoon, for 2 minutes. Reduce heat to medium-low and stir in milk, fennel, cardamom and orange. Cover and simmer very gently for 45 minutes. Remove orange.
  4. About 15 minutes before turkey mixture is done, cook pasta al dente according to package directions. Drain and rinse with cold water. Drain well and add to turkey mixture. Stir to coat and simmer gently for 5 minutes. To serve, top with ricotta, basil and pepper.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 374
  • Carbohydrate Content 39 g
  • Cholesterol Content 65 mg
  • Fat Content 8 g
  • Fiber Content 8 g
  • Protein Content 39 g
  • Saturated Fat Content 2 g
  • Sodium Content 232 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g

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