Mushroom and turkey pasta

3

PREP TIME

10 min

Makes

2 to 4 servings

* PLUS Cooking time: 15 minutes

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
  • 27.6 g,
  • Carbohydrates
  • 34.1 g,
  • Fat
  • 14.2 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 270 mg.

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.

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