The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turkey Ragu with Brown Rice Fusilli & Mediterranean-style Veg
Simmer British turkey with red pesto, saucy tomatoes and Italian herbs. Sneak in extra veg with vibrant courgettes and sweet peppers. Simmer with brown rice fusilli and leafy basil. Buon appetito!
Ready in 20
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 handful of fresh basil
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 400g passata (tomatoes, salt, citric acid)
- 600g British turkey breast mince
- 1 onion
- 2 courgette
- 2 pepper
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
Nutritional Information
Calories: 611
Protein: 44g
Carbs: 64g
Fat: 19g
Turkey Ragu with Brown Rice Fusilli & Mediterranean-style Veg
Simmer British turkey with red pesto, saucy tomatoes and Italian herbs. Sneak in extra veg with vibrant courgettes and sweet peppers. Simmer with brown rice fusilli and leafy basil. Buon appetito!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & a measuring jug
Get started
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and season with salt and pepper. Cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown. Remove from the pan and set aside
- Meanwhile, finely dice the onion. Dice the peppers and courgettes into 2cm chunks
Simmer the ragu
- Add the fusilli to the saucepan and boil for 10-11 mins, until cooked. Use the jug to reserve 100ml pasta water, then drain and toss with 1/2 tsp oil
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion, pepper and courgette and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the passata, Italian herbs, red pesto and stock powder. Bring to the boil, then return the turkey to the pan
- Stir in the reserved pasta water. Simmer for 5-6 mins, until thickened
Bring it all together
- Finely grate the cheese. Roughly chop the basil
- When ready, stir the cooked pasta, half the cheese, half the basil and the juice from half the lemon (or to taste) into the turkey pan
- Simmer for 1-2 mins, until the cheese is melted. Add a splash of water if it's a little thick. Season to taste
Plate up
- Serve the pasta into bowls. Sprinkle over the remaining cheese and scatter with the remaining basil to finish. Garnish with the remaining lemon, cut into wedges
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