Spicy Veggie Meat Sauce & Pasta
Himalayan Pink Salt
olive oil, divided
Windsor® Fine Himalayan Pink Salt, divided
cracked black pepper
red pepper flakes
Windsor® Coarse Kosher Salt
Windsor® Coarse Himalayan Pink Salt
Using a knife or food processor, separately chop the zucchini, broccoli, carrot, garlic and onion into very small pieces. Set aside.
In a large pot, add 1 tsp of olive oil and chopped garlic and onion. Sauté for about 5 minutes or until translucent.
Add chopped zucchini, broccoli and carrot to pot. Add 1/2 tsp of Windsor
Fine Himalayan Pink Salt. Sauté for about 15 minutes or until all vegetables are cooked through.
Add can of tomatoes, tomato paste, oregano and basil to pot. Reduce heat to low and cook, covered.
While sauce is cooking, heat 1 tsp of olive oil in a skillet. Add ground turkey.
Allow ground turkey to brown on one side for about 5 minutes. Sprinkle side facing up with 1/2 tsp of Windsor
Fine Himalayan Pink Salt, cracked black pepper, red pepper flakes and cayenne pepper.
Using a wooden spoon, break up ground turkey into small pieces and stir for about 10 minutes or until all of pieces of turkey are cooked through.
Once turkey is cooked through, add to pot with sauce and combine.
Simmer mixture on low for about 20 minutes more.
While the sauce is finishing, add pasta to boiling water with pinch of Windsor
Coarse Kosher Salt and cook to your liking, according to directions on pasta package.
Strain pasta and serve in a bowl topped with spicy veggie meat sauce. Finish with Windsor
Coarse Himalayan Pink Salt.
A recipe by Cameron Linville (