Turkey Portabella Pesto Pasta

 I am a sucker for a quick and easy pasta dish that feeds the whole family. Bring on the flavour of Turkey Portabella Pesto Pasta with Fresh Vintage Farms Nut Oils

When comfort food meets culinary sophistication, the result is something truly special. That’s exactly what you get with Turkey Portabella Pesto Pasta made with the rich, earthy goodness of Fresh Vintage Farms nut oils. This dish blends lean, protein-packed turkey with savoury portabella mushrooms, fresh basil pesto, and a nutty, aromatic finish that elevates it from a simple weeknight meal to a restaurant-quality experience at home.

Why This Dish Works

This pasta is the perfect marriage of flavor, nutrition, and versatility. Ground or shredded turkey offers a leaner alternative to beef or pork, while meaty portabella mushrooms provide a hearty, umami depth that complements the herbaceous pesto. The real star, though, is the finishing touch: Fresh Vintage Farms nut oils—cold-pressed from California-grown nuts like walnut, pistachio, or almond—which add a bold, gourmet flair and subtle complexity to every bite. My absolute favourite has to be the garlic infused almond oil. 

Ingredients:

• 12 oz pasta (penne, fettuccine, or your favorite shape)
• 1 lb ground turkey (or leftover roast turkey, shredded)
• 2 cups portabella mushrooms, cleaned and sliced
• 2 tbsp Fresh Vintage Farms nut oil (walnut or pistachio oil recommended)
• 1 tbsp basil pesto (homemade or high-quality store-bought)
• 1 cup halved cherry or grape tomatoes
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt & pepper, to taste
• Optional: fresh cherry tomatoes, toasted nuts, or arugula for garnish

Instructions:

1. Cook the pasta in salted water according to package instructions. Drain and set aside.
   
2. Sauté the turkey in 1 tablespoon of nut oil over medium heat. Cook until browned and fully cooked through. Season with salt and pepper, then remove from the pan and set aside.
   
3. In the same pan, add the remaining tablespoon of nut oil and sauté the onion and garlic until translucent.
   
4. Add the sliced portabella mushrooms and tomatoes and cook until they release their juices and start to brown.
   
5. Return the cooked turkey to the pan, then stir in the pesto and mix until everything is well coated.
   
6. Toss the cooked pasta into the pan, adding a splash of pasta water if needed to loosen the sauce. Stir in the Parmesan cheese.
   
7. Drizzle with an extra touch of Fresh Vintage Farms nut oil just before serving for added richness and a beautiful, nutty aroma.

Why Use Fresh Vintage Farms Nut Oils?

Unlike typical vegetable or olive oils, Fresh Vintage Farms nut oils are cold-pressed and unrefined, preserving the pure taste and health benefits of the nuts. Their walnut oil adds a slightly buttery, earthy flavor that pairs beautifully with mushrooms and pesto, while pistachio oil introduces a mild sweetness and vibrant aroma. Rich in omega-3 fatty acids and vitamin E, these oils also add a nutritious edge to any dish.

Make It Your Own

This recipe is endlessly adaptable:

• Use zucchini noodles or chickpea pasta for a low-carb or gluten-free version.
• Swap the turkey for chicken, tofu, or even shrimp.
• Add some sun-dried tomatoes or spinach for extra color and nutrients.
• Finish with toasted walnuts or pine nuts for a bit of crunch.

Final Thoughts

Turkey Portabella Pesto Pasta with Fresh Vintage Farms Nut Oils isn’t just a recipe—it’s an experience. It brings together rustic, wholesome ingredients and a dash of culinary elegance, thanks to the premium quality of handcrafted nut oils. Whether you’re cooking for your family or entertaining guests, this dish will leave everyone asking for seconds—and maybe your secret ingredient.

Tip: Keep a bottle of Fresh Vintage Farms oil on hand for salad dressings, roasted veggies, and finishing soups. It’s a small touch that makes a big difference.