Easy Turkey Tenderloin Pasta with Soy Herb Gravy
Turkey tenderloin pasta with soy herb gravy combines tender turkey, satisfying pasta and rich, savoury flavour for a comforting family dinner that feels a little different.
This easy turkey tenderloin pasta with soy herb gravy brings a savoury twist to a comforting pasta dinner. Tender pieces of turkey and pasta come together with a herb gravy, while soy sauce adds depth of flavour. The gravy catches between the pasta and turkey, making each forkful satisfying. It’s a cosy choice for a family meal or a relaxed weekend supper.
Turkey Pasta with Savoury Soy Herb Gravy
Turkey tenderloin pasta pairs tender pieces of turkey with a savoury gravy that coats the pasta and brings everything together. Herbs add an aromatic touch, while soy sauce gives the gravy extra depth. It’s hearty, comforting food with plenty of flavour in each forkful.
Why This Turkey Tenderloin Pasta Works
The appeal is in the balance: mild turkey, satisfying pasta and a gravy with enough savoury flavour to tie them together. Keep the pasta slightly firm before combining it with the gravy. It will absorb some moisture as it sits, so a little bite helps preserve its texture.
A Cosy Pasta Dinner for Cooler Evenings
Serve this turkey pasta with soy herb gravy for a family supper, a quiet Sunday dinner or a casual meal with friends. It suits autumn and winter evenings especially well. Add a crisp salad or a simple vegetable side for a fresh contrast to the rich gravy.
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.
My Kitchen Tip for Turkey Pasta with Gravy
I like to save a little pasta cooking water before draining the pot. Once the turkey tenderloin pasta is mixed with the soy herb gravy, the sauce can thicken as it stands. A small splash of that reserved water helps loosen it so it coats the pasta more evenly. Add it gradually—you can always add more. Taste the finished dish before adding salt, since the soy sauce already brings plenty of seasoning.
Easy Turkey Tenderloin Pasta with Soy Herb Gravy
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
- Water, enough to cover the turkey by approximately ½ inch, for poaching
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
Gently Poach the Turkey
- Place the turkey tenderloin in a deep skillet or saucepan, keeping the pieces in a single layer. Add enough water to cover by approximately ½ inch.
- Stir the Dijon mustard, garlic powder, dried thyme, salt and pepper into the water.
- Heat over medium heat until the liquid reaches a gentle simmer. Reduce the heat to low, partially cover and poach gently. Keep the liquid barely bubbling rather than boiling vigorously.
- Begin checking smaller tenderloins after 15 minutes. Larger pieces may take 20–30 minutes or longer. Cook until the centre of the thickest part reaches 165°F (74°C) on a digital meat thermometer.
- Transfer the turkey to a cutting board, cover loosely with foil and rest for 5 minutes before slicing across the grain.
Cook the Pasta
- While the turkey poaches, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente.
- Reserve ½ cup of the pasta water, then drain. Gently toss the pasta with the tablespoon of olive oil.
Cook the Green Beans
- Bring a medium saucepan of lightly salted water to a boil.
- Add the green beans and cook for approximately 4–5 minutes, until tender-crisp.
- Drain and set aside. The beans should still have a little bite.
Warm the Soy Herb Gravy and White Beans
- Pour the soy herb-infused gravy into the emptied saucepan. Add the drained cannellini beans.
- Warm over medium-low heat, stirring gently, until hot throughout.
- Add the reserved pasta water a little at a time if needed. For a lighter finish like the photograph, aim for a gravy that flows easily from a spoon.
Assemble and Serve
- Divide the pasta among four shallow bowls. Arrange the green beans and warm cannellini beans around the noodles.
- Lay the sliced poached turkey over the pasta.
- Spoon the warm soy herb gravy over the turkey and pasta, allowing a little to settle in the bottom of each bowl.
- Sprinkle with chopped parsley. Finish with the optional fresh herbs and black pepper, then serve immediately.
Notes
-
- Check each tenderloin: Packages may contain pieces of different sizes. Remove each piece from the poaching liquid when its thickest part reaches 165°F (74°C).
- Keep the gravy light: Add reserved pasta water gradually until the soy herb gravy pours easily. You may not need the full amount.
- Taste before seasoning: Prepared gravy and soy sauce vary in saltiness. Taste the assembled dish before adding extra salt.
- Handle the beans gently: Cannellini beans only need warming through. Stir carefully to keep them intact.
- Serve promptly: Pasta absorbs gravy as it sits. Have the turkey sliced and the vegetables ready before assembling the bowls.
- Choose your garnish: Use one or two of the optional fresh herbs for a simple finish. There’s no need to add them all.