Mushroom and turkey pasta
3
- Prep Time10 min
- Total Time10 min
- Makes2 to 4 servings
Ingredients
1/3 454-g pkg rigatoni or rotini pasta, about 2 cups
4 green onions
250 g button mushrooms
2 cups cooked leftover strip of turkey
2 tbsp butter
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup dry sherry
1/2 cup sour cream
Instructions
Cook pasta in a large pot of boiling salted water until al dente, from 10 to 12 minutes. Meanwhile, thinly slice onions and mushrooms. You should have about 4 cups (1 L) mushrooms. Slice turkey into thin bite-size strips. Set aside separately.
Melt butter in a large saucepan set over medium-high heat. Add mushrooms. Stir frequently until mushrooms are brown-tinged, from 5 to 8 minutes. Add turkey and sprinkle with poultry seasoning, salt and pepper. Add sherry and bring to a boil, stirring often. Then stir in sour cream and simmer over low heat, from 1 to 2 minutes. When pasta is cooked, drain well. Immediately add to turkey mixture in pan. Stir gently to mix well, then sprinkle with onions and serve.
Nutrition (per serving)
Calories 394, Protein 27.6g, Carbohydrates 34.1g, Fat 14.2g, Fibre 3.1g, Sodium 270mg.
Pasta dishes are one of the easiest ways to use up leftover turkey. For a gourmet flare, substitute everyday button mushrooms with a selection of more exotic mushrooms, such as cremini, oyster and shiitake.
