Spinach Basil Pasta with Turkey & Zucchini

This week, we’re excited to share our enticing Spinach Basil Pasta with Turkey & Zucchini recipe. Boasting vibrant spinach, aromatic basil, and velvety coconut milk, it’s a delightful spin on traditional pasta dishes. Quick to whip up and bursting with freshness, it’s perfect for busy evenings or laid-back gatherings. Not a fan of coconut? Don’t worry—the taste isn’t overpowering but adds a creamy, delicious note to the sauce, elevating the overall flavor profile.

Spinach Basil Pasta with Turkey & Zucchini


Fusilli Pasta (8 oz): Fusilli is a type of spiral-shaped pasta, which is excellent for holding sauce. You can use any pasta shape you prefer, but fusilli works particularly well in this recipe due to its ability to trap the sauce.

Ground Turkey (2 lbs): Ground turkey is a lean protein source with a mild flavor. It provides plenty of protein. 

Zucchini (4 medium-sized): Zucchini is a summer squash with a delicate flavor and soft texture when cooked. Slicing it into rounds and roasting it in the oven enhances its natural sweetness and adds flavor to the dish.

Coconut Milk (1/2 can): Coconut milk adds a creamy texture to the sauce. Opt for canned, unsweetened coconut milk.

Spinach (4 cups): Spinach is a nutrient-dense leafy green vegetable packed with vitamins, minerals, and antioxidants. 

Basil (about 10 large leaves): Basil is a fragrant herb with a sweet, slightly peppery flavor. It is a staple in Mediterranean cuisine and pairs well with pasta dishes. 

Cornstarch (2 tbsp): Cornstarch acts as a thickening agent in the sauce. When mixed with water and added to the blender, it prevents the sauce from being too thin. Adjust the amount of cornstarch based on your desired sauce consistency.

Nutritional Yeast (2 tbsp): Nutritional yeast is a deactivated yeast that adds a cheesy, umami flavor to dishes. It’s a popular ingredient in vegan cooking and provides essential B vitamins.

Salt (1 tsp, more for taste): Season the sauce to taste, adding more salt if necessary.

Avocado Oil (1 tbsp): Avocado oil is a healthy cooking oil with a high smoke point, making it suitable for roasting vegetables and sautéing meats.

Minced Garlic (1 tsp): Garlic is a fundamental ingredient in many cuisines. flavor. It’s important not to overpower the dish with garlic, so adjust the amount to suit your preference.


Cooking the Zucchini:

Preheat the oven to 375°F (190°C).

Cut the zucchini into rounds and place them on a baking sheet lined with parchment paper.

Brush the zucchini with avocado oil and sprinkle with salt to taste.

Roast the zucchini in the preheated oven for about 35 minutes or until the edges begin to crisp.

Cooking the Ground Turkey:

Heat a medium skillet over medium heat.

Add the ground turkey to the skillet, breaking it up with a spatula.

Cook the ground turkey, combining it with minced garlic, until it’s browned and cooked through.

Cooking the Pasta:

Cook the fusilli pasta according to the package instructions until al dente.

Once cooked, drain the pasta and set it aside.

Making the Green Sauce:

In a blender, combine the coconut milk, spinach, basil leaves, nutritional yeast, and salt.

In a separate bowl, mix the cornstarch with 1 tablespoon of water to form a slurry.

Add the cornstarch slurry to the blender.

Blend on high until the sauce is smooth and creamy, adjusting the consistency with additional cornstarch if needed. It should be runny yet slightly thickened.

Taste the sauce and adjust the seasoning as desired, adding more salt or basil for freshness.

Assembling the Dish:

Next, In a large bowl, combine the cooked fusilli pasta, roasted zucchini, and cooked ground turkey.

After all ingredients are combined, pour the green sauce over the pasta, turkey, and zucchini mixture, tossing gently to coat everything evenly.

Serve the dish warm, garnishing with additional fresh basil leaves if desired.

Spinach Basil Pasta with Turkey & Zucchini

Recipe by Jenna Fisher RDCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 8 oz uncooked fusilli pasta

  • 2 lbs ground turkey

  • 4 zucchini

  • 1/2 can coconut milk

  • 4 cups spinach

  • 10 large basil leafs (approximately)

  • 2 tbsp cornstarch

  • 2 tbsp nutritional yeast

  • 1 tsp salt (more for taste)

  • 1 tbsp avocado oil

  • 1 tsp minced garlic


  • Preheat oven to 375
  • Cut zucchini into rounds and place on a baking sheet lined with parchment paper
  • Brush zucchini with olive oil and add salt as desired
  • Place in oven and bake for a 35 min or until edges begin to crisp
  • Heat medium skillet and cook ground turkey combining with minced garlic
  • Cook fusilli pasta according to instructions
  • Once all ingredients are cooked, drain pasta and combine in a large bowl
  • For the green sauce: Combine coconut milk, spinach, basil, nutritional yeast and salt in a blender
  • In a separate bowl, combine cornstarch and 1tbs of water and add to blender
  • Blend on high until smooth
  • Add additional cornstarch as needed to thicken sauce. It should be runny!
  • To increase freshness, add additional basil
  • Once desired flavor has been reached, pour sauce over pasta, turkey and zucchini mix
  • Serve warm and enjoy!



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