Turkish Pasta with Bison Sauce

12 Reviews
From: EatingWell Magazine March/April 2009

Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 tablespoon minced garlic
  • 2 tablespoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper, plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 pound ground bison
  • 1/2 cup pomegranate juice
  • 1 14-ounce can diced tomatoes
  • 1 cup chopped fresh cilantro, divided
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon lemon juice, plus more to taste
  • 1 pound whole-wheat wide pasta, such as pappardelle or fettuccine
  • 1/2 cup nonfat plain yogurt, preferably Greek-style (see Note)

Preparation

  • Active

  • Ready In

  1. Put a pot of water on to boil.
  2. Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds.
  3. Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits. Stir in tomatoes and juice, 3/4 cup cilantro, mint and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it's too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired.
  4. Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro.
  • Make Ahead Tip: Cover and refrigerate the sauce (Steps 2-3) for up to 3 days. Reheat on low; thin the sauce with a little water if desired.
  • Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

Nutrition information

  • Per serving: 380 calories; 10 g fat(3 g sat); 10 g fiber; 54 g carbohydrates; 23 g protein; 47 mcg folate; 30 mg cholesterol; 8 g sugars; 0 g added sugars; 3915 IU vitamin A; 9 mg vitamin C; 70 mg calcium; 4 mg iron; 281 mg sodium; 407 mg potassium
  • Nutrition Bonus: ?Vitamin A (80% daily value), Zinc (27% dv), Iron (24% dv), Magnesium (23% dv), Vitamin C (15% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 2 vegetable, 2 lean meat, 1 fat

Reviews 12

January 07, 2016
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By: EatingWell User
2 thumbs up for a lean and tasty pasta sauce Fantastic tasty sauce with a quirky twist. Loved the lemon and herbs/spices with the bison. The serving size listed is extremely small. I halved the recipe and made three servings out of it, which was about right. Also, next time I will use a pasta such as rigatoni or bow ties, which doesnGÇÖt need as much sauce to coat it. Pros: Easy to make, super flavorful, even better the next day. Cons: Serving size is ridiculously small as it is written.
January 15, 2015
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By: EatingWell User
Delicious !!!! Pycha! I have made this recipe few times and love, love, love it! You can buy bison easily in Wegman's food stores.
April 20, 2012
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By: EatingWell User
i really like this recipe and i want to make it but i dont have the pomegranate juice, do u think it would still tast all right?
July 29, 2010
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By: amyincolorado
A 10+ from my whole family of 5. Swapped out grass-fed lean beef for the bison but followed the recipe otherwise. The cilantro and mint really made it for me. I used regular nonfat yogurt since I didn't have Greek-style on hand and didn't want to take the time to drain it. Worked just perfectly. While we enjoyed it in July, this is a great cold-day meal. Will make again for sure!
March 28, 2010
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By: EatingWell User
This is one of my all time favorites. We've made this at least a dozen times and it's a favorite with guests as well. We are regularly asked for the recipe (I even featured it on my blog www.everydaybright.com). The only down side is that it takes almost an hour to make, but everyone in our family agrees it's more than worth the time. Delicious and exotic!
February 05, 2010
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By: EatingWell User
Delicious! Everyone in my family loved this and begged me to make it again. I had to leave out the cilantro because my husband hates it. but it was yummy without it. Dianne in NJ
January 11, 2010
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By: EatingWell User
So very good. I have already made this dish twice and my boyfriend and I both love it. Lots of yummy flavors don't miss out on any of the fresh or dried herbs, they all add to it!
November 16, 2009
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By: yuki
Very good! My family liked it.I served with short pasta and it was delicious!
September 23, 2009
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By: EatingWell User
I usually substitute parsley for cilantro, but this time I decided to give cilantro the benefit of the doubt and made the recipe as directed. The resulting sauce was rich and spicy, without being hot, and absolutely delicious. My husband and I both enjoyed it. However, it didn't adhere very well to the fettuccine. I think next time I'll substitute couscous or orzo or rice. Tina, Bellingham, WA