Easy Turkey Tenderloin Pasta with Soy Herb Gravy
This easy turkey tenderloin pasta with soy herb gravy started with a package of turkey tenderloin I picked up at the grocery store when I wanted a simple change from chicken. Turkey tenderloin is lean, tender and easy to cook, making it a practical choice for a quick weeknight dinner. With just a few basic seasonings, it roasted up juicy, sliced nicely and worked perfectly over pasta with green beans and creamy white beans.
I finished the dish with my homemade soy herb-infused gravy, which adds rich, savoury flavour without making the recipe complicated. A good-quality prepared turkey or chicken gravy will also work when time is short. This comforting turkey pasta dinner is simple, filling and proof that turkey is not just for Christmas.
Short Description of the Recipe
This easy turkey tenderloin pasta with soy herb gravy is a simple, comforting dinner made with tender slices of roasted turkey tenderloin, pasta, green beans and creamy cannellini beans. The warm herb gravy brings everything together and gives the dish plenty of savoury flavour without making it feel too heavy.
Why It’s Good
Turkey tenderloin is a great choice when you want a change from chicken but still need an easy family dinner. It cooks fairly quickly, slices neatly and stays tender as long as it is not overcooked. I also like how the white beans add a creamy texture while the green beans keep the plate fresh and colourful.
The soy herb-infused gravy adds depth and makes the pasta feel extra comforting. Homemade gravy works beautifully, but prepared turkey or chicken gravy is a handy shortcut. Simple ingredients. Very little fuss.
When to Serve It
Serve this turkey tenderloin pasta dinner for a weeknight meal, relaxed Sunday supper or any time you want something cosy and filling. It is a good option during the cooler months, but the green beans and lighter gravy make it suitable year-round.
Add a simple salad or warm bread on the side, and dinner is ready. There is no need to wait until Christmas to enjoy turkey.
Easy Dinner Prep
Cook the Pasta and Green Beans
While the turkey tenderloin is roasting, prepare the pasta and green beans. Cook the pasta until just tender, then drain it well and toss it with a small drizzle of olive oil so the strands do not stick together. Simmer the green beans separately until they are bright green and tender-crisp. Keeping them slightly firm adds fresh colour and a nice bit of texture to this easy turkey pasta dinner.
Tips and Tricks
- Do not overcook the turkey tenderloin. Turkey tenderloin is lean and can dry out quickly. Begin checking it a little early and remove it from the oven when the thickest part reaches 165°F or 74°C.
- Let the turkey rest before slicing. Rest the cooked turkey tenderloin for about 5–10 minutes. This helps the juices settle back into the meat and keeps the slices more tender. It really does make a difference.
- Slice the turkey against the grain. Thin slices are easier to eat with the pasta and soak up more of the savoury soy herb gravy.
- Check the package before seasoning. Some grocery-store turkey tenderloins are already marinated or lightly seasoned. If yours is, reduce the added salt so the finished dish does not taste overly salty.
- Cook the pasta just until al dente. The hot gravy will soften it a little more after serving. Pasta that is cooked too long can become heavy once the gravy is added.
- Reserve some pasta water. A few spoonfuls of starchy pasta water can loosen the gravy and help it coat the noodles more evenly. Add a little at a time.
- Keep the green beans tender-crisp. Cook them until bright green with a slight bite. The fresh texture balances the soft pasta, creamy cannellini beans and tender turkey nicely.
- Warm the white beans gently. Cannellini beans are already soft, so they only need a few minutes in the gravy. Stir carefully to keep them from breaking apart.
- Taste the gravy before adding extra seasoning. Homemade or prepared gravy can already contain plenty of salt, especially when soy sauce is included. Taste first. Then adjust.
- Use prepared gravy when time is short. Homemade soy herb-infused gravy adds wonderful flavour, but good-quality turkey or chicken gravy keeps this easy turkey tenderloin pasta dinner practical for busy weeknights. Fresh thyme or parsley can make prepared gravy taste a little more homemade.
Variations
- Use chicken instead of turkey. Boneless chicken breasts or chicken tenderloins work well with the same pasta, vegetables and soy herb gravy. Adjust the cooking time depending on the thickness of the chicken.
- Change the pasta shape. Spaghetti, linguine, fettuccine, penne or rotini can all be used in this easy turkey tenderloin pasta recipe. Short pasta is especially good because the gravy settles into the curves and catches little pieces of white bean.
- Swap the green beans. Broccoli, asparagus, peas or spinach are all easy alternatives. I like broccoli here because the florets hold onto the gravy, but peas are handy when you want to use something straight from the freezer.
- Add mushrooms and onions. Sauté sliced mushrooms and a little onion before warming the gravy. They add extra savoury flavour and make this turkey tenderloin dinner feel even more comforting.
- Make the gravy creamy. Stir a small splash of heavy cream or half-and-half into the soy herb gravy. Keep the heat low once the cream is added so the sauce stays smooth.
- Leave out the cannellini beans. The white beans make the meal more filling, but they are not essential. Replace them with extra vegetables, mushrooms or a little more pasta.
- Try a different bean. Butter beans or navy beans can be used instead of cannellini beans. Choose a mild, creamy bean that will not overpower the tender turkey and herb gravy.
- Add a little lemon. A squeeze of fresh lemon juice brightens the sauce and balances the richer gravy. Add only a small amount at first. It is easy to add more.
- Use ready-made gravy. Homemade soy herb-infused gravy gives this dish great flavour, but prepared turkey or chicken gravy makes it an even quicker weeknight meal. Stir in fresh thyme, parsley or a little Dijon mustard to give it a more homemade taste.
- Turn it into a leftover turkey pasta dinner. Cooked turkey can be sliced or chopped and warmed gently in the gravy. Do not simmer it for too long, since already-cooked turkey can dry out quickly.
- Make it lower in carbs. Serve the sliced turkey tenderloin, green beans and gravy over cauliflower mash or roasted vegetables instead of pasta.
- Add a little cheese. A light sprinkle of Parmesan over the pasta adds a salty, nutty finish. Taste the gravy first, though, because the soy sauce and cheese can both add extra salt.
Storage Tips
- Refrigerate leftovers promptly. Allow the turkey tenderloin pasta to cool slightly, then transfer it to an airtight container within two hours of cooking.
- Store for up to 3–4 days. Keep the sliced turkey, pasta, green beans, cannellini beans and gravy refrigerated. The turkey stays more tender when it is covered with a little gravy.
- Store the gravy separately when possible. This keeps the pasta from absorbing too much sauce and becoming soft. It also makes reheating easier.
- Reheat gently. Warm the turkey pasta in a covered skillet or microwave until heated through. Add a splash of broth, water or extra gravy if the pasta looks dry. Low, gentle heat works best because turkey tenderloin can toughen when overheated.
- Freeze without the pasta for better results. The cooked turkey tenderloin and soy herb gravy can be frozen in an airtight container for up to 2–3 months. Pasta and green beans may become softer after freezing, so I prefer making those fresh.
- Thaw overnight in the refrigerator. Reheat the turkey and gravy slowly, then serve them over freshly cooked pasta. It tastes much closer to the original dinner this way.
- Do not repeatedly reheat the entire dish. Warm only the portion you plan to eat. The turkey stays juicier, and the pasta keeps a better texture.
Easy Turkey Tenderloin Pasta with Soy Herb Gravy
This easy turkey tenderloin pasta with soy herb gravy is a simple way to enjoy turkey without waiting for Christmas. I picked up a turkey tenderloin at the grocery store because I wanted a change from chicken, and it cooked up beautifully with only a few basic seasonings. Turkey tenderloin is lean, tender and easy to slice, making it a practical choice for an everyday family dinner.The sliced turkey is served over pasta with green beans, creamy cannellini beans and plenty of savoury gravy. I used my homemade Soy Herb-Infused Gravy, but a good-quality prepared turkey or chicken gravy works well too. A few simple touches, and dinner is ready.
Equipment
- Large oven-safe skillet
- Large pot
- Medium saucepan
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Digital meat thermometer
- Colander
- Tongs
- Wooden spoon
- Aluminum foil
Ingredients
Turkey Tenderloin
- 1–1½ pounds turkey tenderloin boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Pasta and Vegetables
- 300 g spaghetti linguine or fettuccine
- 225 g green beans trimmed
- 1 can cannellini beans 398 mL, drained and rinsed
- 1½ cups soy herb-infused gravy homemade or prepared
- ¼–½ cup pasta water reserved
- 1 tablespoon parsley fresh and chopped
- Thyme fresh and optional for garnish
- Sage fresh and optional for garnish
- Oregano fresh and optional for garnish
- Black pepper freshly ground and optional for serving
Instructions
Prepare the Turkey Tenderloin
- Preheat the oven to 375°F or 190°C.
- Pat the turkey tenderloin dry with paper towel. Some packages contain two smaller tenderloins rather than one large piece. Either will work, although smaller pieces may cook a little faster.
- Rub the turkey tenderloin with the olive oil and Dijon mustard. Season it evenly with the garlic powder, dried thyme, salt and black pepper.
Sear the Turkey
- Heat a large oven-safe skillet over medium-high heat.
- Add the turkey tenderloin and sear for approximately 2 minutes per side, or until lightly golden. The turkey will not be cooked through yet. This quick sear simply adds colour and a little extra flavour.
Roast the Turkey Tenderloin
- Transfer the skillet to the preheated oven. Roast the turkey tenderloin for 18–25 minutes, depending on its size and thickness.
- Cook until the thickest part reaches 165°F or 74°C on a digital meat thermometer. Turkey tenderloin is lean, so begin checking it early to prevent it from drying out.
- Transfer the cooked turkey to a cutting board. Cover it loosely with foil and let it rest for 5–10 minutes before slicing.
Cook the Pasta
- While the turkey tenderloin is roasting, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente. Before draining, reserve approximately ½ cup of the pasta water.
- Drain the pasta well. Toss it with a small drizzle of olive oil if it will be sitting for more than a few minutes.
Cook the Green Beans
- Bring a saucepan of lightly salted water to a boil.
- Add the green beans and cook for 4–5 minutes, or until bright green and tender-crisp. Drain well.
- Keeping the green beans slightly firm gives this turkey tenderloin pasta dinner better colour and texture.
Warm the Gravy and Cannellini Beans
- Pour the soy herb-infused gravy into a saucepan or skillet. Add the cannellini beans and warm gently over medium-low heat for 3–4 minutes.
- Stir carefully because the beans are already tender and may break apart. Add a splash of the reserved pasta water if the gravy becomes too thick.
Assemble the Turkey Tenderloin Pasta
- Divide the cooked pasta among four bowls. Arrange the green beans and warm cannellini beans around the pasta.
- Slice the rested turkey tenderloin across the grain and arrange it over the pasta. Spoon the warm soy herb gravy generously over the turkey and noodles.
- Finish with the chopped parsley, fresh herbs and freshly ground black pepper.
For the juiciest turkey tenderloin pasta with soy herb gravy, start checking the turkey a few minutes before the suggested cooking time. Turkey tenderloin is lean and can dry out quickly, so remove it from the oven as soon as the thickest part reaches 165°F or 74°C. Let it rest for 5–10 minutes before slicing across the grain. This keeps the turkey tender, juicy and perfect for serving over pasta.
Notes
- Turkey tenderloin packages sometimes contain two smaller pieces. Begin checking smaller tenderloins after approximately 15 minutes of roasting.
- Some grocery-store turkey tenderloins are already seasoned or marinated. Check the package and reduce the added salt when necessary.
- Let the roasted turkey tenderloin rest before slicing. This small step helps keep the meat juicy and tender.
- Slice the turkey across the grain for softer pieces that are easier to eat with the pasta.
- Homemade soy herb-infused gravy gives this easy turkey dinner plenty of flavour, but prepared turkey or chicken gravy is a useful shortcut.
- Chicken tenderloins or chicken breasts can replace the turkey. Adjust the cooking time according to their size and thickness.
- Prepare the pasta, green beans and cannellini beans while the turkey roasts. This helps the entire meal come together at about the same time.
- Add the reserved pasta water gradually. A small amount is usually enough to loosen the gravy and help it coat the pasta.
Nutrition
Serving: 1servingCalories: 512kcalCarbohydrates: 61gProtein: 50gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 76mgSodium: 428mgPotassium: 301mgFiber: 4gSugar: 4gVitamin A: 486IUVitamin C: 9mgCalcium: 41mgIron: 2mg
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Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.