Lean Balsamic-glazed Turkey Mince with Gluten-free Pasta, Aubergine & Mushrooms
Big flavour, sensible numbers. This Italian plate pairs turkey mince with gluten-free pasta for 46g protein and roughly 594 kcal.
Ingredients
- 140g Turkey Mince
- 130g gluten-free pasta
- 80g aubergine
- 80g mushrooms
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
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1
Prep everything first: wash and trim the aubergine and mushrooms, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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3
Brown the turkey mince in a non-stick pan over high heat, breaking it up with a spoon, for 6-8 minutes until no pink remains.
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4
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
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5
Meanwhile, steam or stir-fry the aubergine and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta first, then the veg and turkey mince, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.