In a large skillet over medium-high heat, add the oil. Sauté the garlic and onions for 1 minute.Add the ground turkey. Season with salt and pepper, then cook until the meat is lightly browned on all sides.
Sprinkle in the spices: the chili powder, cumin, paprika, oregano, and nutritional yeast. Stir to coat the meat.
Add the tomatoes with their juices and chicken broth, stir.
Add the pasta, stir, and bring to a boil. Reduce heat to low-medium, cover with a lid, and allow to simmer for about 10 minutes, stirring occasionally, until the pasta is just cooked through.
Then add the dairy free cream and the dairy free cheddar-style shreds. Stir to combine, then cook, stirring regularly, for about 3 minutes, until the shreds are melted and the sauce is creamy. Turn off the heat and serve immediately.
Notes
Heavy Cream: I use this dairy free heavy cream or dairy free half and half. You can also use canned coconut milk instead.Cheese shreds: Use your favorite dairy free cheddar-style shreds.Nutritional yeast: You can add the nutritional yeast flakes along with the spices, as noted in the recipe instructions, or you can add it at the end along with the dairy-free cream and dairy-free cheese. Meat: This recipe calls for ground turkey, but you can use ground beef if you prefer. Broth: I use chicken broth for a lighter flavor, but use beef broth for a richer, deeper red meat flavor.