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Turkey Rigatoni Rosa with Cream Cheese, Zucchini & Parm

2 servings


20 minutes

total time


2 * 6 ounce Rigatoni Pasta

2 * 1 unit Zucchini

2 * 1 clove Garlic

2 * 10 ounce Ground Turkey

2 * 1 unit Tomato Paste

2 * 4 tablespoon Cream Cheese

2 * 1 unit Chicken Stock Concentrate

2 * 1 teaspoon Chili Flakes

2 * 6 tablespoon Parmesan Cheese

2 * Salt

2 * Pepper

2 * 2 teaspoon Cooking Oil

2 * ½ teaspoon Sugar

2 * 1 tablespoon Butter


• Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step). Cook through this step as instructed, swapping in turkey or chicken sausage for pork sausage.

• Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

• Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve. Ground Turkey is fully cooked when internal temperature reaches 165°.


Serving Size



850 kcal

Total Fat

37 g

Saturated Fat

16 g

Unsaturated Fat


Trans Fat



150 mg


810 mg

Total Carbohydrate

79 g

Dietary Fiber

4 g

Total Sugars

12 g


49 g

2 servings


20 minutes

total time
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