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Creamy Pasta with Turkey, Mushrooms and Old Cheddar
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 15 mins
- Yields 4 servings
Preparation
What You Need
2
cloves
garlic, finely chopped
8 oz
(240 g)
mushrooms, finely chopped
2 tbsp
(30 ml)
butter
1/2 cup
(125 ml)
white wine
or
chicken broth
1/3 cup
(80 ml)
whipping 35 % cream
1/4 cup
(60 ml)
milk
2 cups
(500 ml)
diced cooked turkey
Salt
Freshly ground pepper, to taste
5 oz
(150 g)
Canadian Aged Cheddar, shredded
4 cups
(1 l)
cooked long pasta (spaghetti, fettuccine or linguine, etc.)
1/2 cup
(125 ml)
sun-dried tomatoes, rehydrated
or
oil-packed, cut in strips
3 tbsp
(45 ml)
chopped fresh parsley
2 tbsp
(30 ml)
pine nuts, toasted
Instructions
In a skillet, melt butter over medium heat and sauté garlic and mushrooms for 3 to 4 minutes. Remove from pan and set aside.
To deglaze pan, add wine and bring to a boil. Add cream, milk, mushrooms, turkey, salt and pepper; simmer for a few minutes, without boiling, until heated through.
Set aside 1 oz (30 g) of cheese for garnish. Add remaining cheese to pan and melt over medium heat, stirring well.
Add cooked pasta, tomatoes, parsley and pine nuts. Stir well, heat through and serve immediately, sprinkled with cheese.
Tips
You can prepare sauce and pasta ahead, warming sauce to melt cheese before adding pasta and remaining ingredients.
For a change of taste, try with Canadian Swiss, Aged Provolone, Gouda, etc.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 706 CaloriesProtein: 48 g
Fat: 33 g
Cholesterol: 173 mg
Sodium: 575 mg
Calcium: 344 mg
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