Lean Turkey Bolognaise with Cauli, Edamame and Parmesan

Lean Turkey Bolognaise with Cauli, Edamame and Parmesan

Ready in minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 3, 2018.



  • 1 tsp oil
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 500g ground turkey
  • 3 cloves garlic, minced
  • 2 tsp dried herb mix
  • 2½ Tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 cup stock
  • 1 tsp salt
  • 1-2 tsp balsamic vinegar
  • 1/3 bag baby spinach


  • ½ cauliflower, cut into large pieces then grated
  • 2 cups frozen, shelled edamame beans


  • ½-1 cup Parmesan cheese, finely grated
  • 2 Tbsp basil leaves, chopped


  1. Bring a medium pot of salted water to the boil.
  2. Prep Bolognese ingredients.
  3. Cook Bolognese. Heat oil in a large fry-pan on medium-high heat. Cook onion and carrot with a pinch of salt for 3-4 minutes, until starting to soften, stirring regularly.
  4. Add turkey, garlic and dried herb mix and cook a further 3-4 minutes, breaking turkey up as it cooks, until nearly cooked through.
  5. Add tomato paste, canned tomatoes, stock and salt. Stir, bring to a simmer then reduce heat to medium and simmer for 8-10 minutes, until sauce is reduced slightly.
  6. Prep & cook veggies. Cook cauliflower and edamame in pot of boiling water for about 5 minutes, until softened. Drain, return to pot and season.
  7. Prep garnishing ingredients.
  8. Finish Bolognese. Just before serving, stir balsamic vinegar and spinach through Bolognese and season.
  9. To serve, spoon cauli and edamame onto plates and top with Bolognese. Sprinkle over Parmesan and garnish with basil.

Nutritional Information

Energy 1571 kj
375 kcal
Protein 44.6g
Carbohydrate 19.9g
Fat 11.8g