Creamy Turkey Pasta

This creamy pasta dish uses everything leftover turkey you might have after the festive period! Delicious linguine with ricotta, pancetta and mushrooms, what’s not to like?

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Cal/Serv:
620

Makes:

4


portions

Preparation time:

0

hours

ten

minutes

Cooking time:

0

hours

20

minutes

Total time:

0

hours

30

minutes

225g

brown mushrooms, quartered

300 grams

cooked, shredded turkey

2 tbsp.

old-style mustard

1 tbsp.

fresh thyme leaves

40g

Parmesan, finely grated, plus extra for serving (optional)

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  1. Heat the oil in a large frying pan over medium-high heat and sauté the mushrooms, turkey and pancetta for about 15 minutes, stirring regularly, until the mushrooms and pancetta are cooked and tender. the turkey is golden.
  2. Meanwhile, boil a large pot of salted water and cook the linguini according to package directions. Drain well, reserving a cup of the pasta cooking water.
  3. Stir the mustard, a big pinch of salt, plenty of freshly ground black pepper and most of the thyme leaves into the mushroom pan. Add the drained pasta, ricotta, Parmesan and a large dash of the reserved cooking water.
  4. Stir well over medium heat, until the ricotta breaks down into a smooth sauce. Add more reserved cooking water, if needed, for a creamy consistency. Check seasoning and serve sprinkled with remaining thyme and additional Parmesan cheese, if desired.

Per serving:

  • Calories: 620
  • Protein: 49g
  • Total fat: 22 g
  • Full: 10g
  • Carbohydrates: 56g
  • Total sugars: 3g
  • Fibers: 4g

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