Turkey Veggie Sauce

My Turkey Veggie Sauce is loaded with lots of yummy and healthy ingredients, and will give you plenty of leftovers that can be stored in the freezer for future meals.

To keep things easy, cut down on prep time and make the veggies super tiny, I chopped the mushrooms, onion, carrots, celery and garlic in a food processor.

This sauce is perfect over pasta (Banza rotini here) topped onto English muffins for pizzas or served over brown rice, mashed sweet potatoes or polenta!

For freezing leftovers, add the sauce into a few separate containers so you only have to defrost what you need. You can freeze for up to 3 months.

Ingredients

• Olive oil

• 1/2 large yellow onion

• 1 celery stalk

• 2 medium carrots

• 5-6 baby crimini mushrooms (or your mushroom of choice)

• 2 cloves garlic

• 1 lb ground turkey meat

• 2, 15 oz cans cherry tomatoes or plum tomatoes in sauce

• Salt and pepper

• 5 basil leaves, chopped

Instructions

1. Roughly chop the onion, celery, carrots, mushrooms and garlic

2. Place in a food processor until finely chopped

3. Coat a heavy bottom large pan with olive oil and place over medium heat

4. Add veggies and cook for about 5 minutes

5. Add turkey, break into tiny chunks with a wooden spoon and combine

6. Cook another 8-10 minutes until meat is cooked through

7. Add sauce and combine

8. Break up tomatoes with spoon or you can pulse a few times in food processor before adding to the sauce

9. Reduce heat to low

10. Add pinch salt and pepper

11. Cook 20-25 minutes

12. Turn off heat and stir in chopped basil leaves

13. Serve as desired

Turkey Veggie Sauce

Enjoying with Banza chickpea rotini!