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🍽️ Fusilli with Turkey in Creamy Leek-Mushroom Sauce

583 kcal · 30 min · 4 servings

Fusilli with Turkey in Creamy Leek-Mushroom Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the turkey meat out of the fridge and let it come to room temperature for a short while.
  2. 2. Clean the mushrooms with a kitchen towel and cut them into six pieces.
  3. 3. Cut the leek in half lengthwise.
  4. 4. Fan out the leek and wash it thoroughly under running water.
  5. 5. Slice the leek diagonally into strips about one centimeter wide.
  6. 6. Halve the onion, peel it, and dice it finely.
  7. 7. Peel the garlic and chop it finely.
  8. 8. Wash the turkey meat and pat it dry with a kitchen towel.
  9. 9. Cut the turkey meat into cubes of about two centimeters.
  10. 10. Season the turkey cubes with a little salt.
  11. 11. Heat one tablespoon of oil in a large pan over high heat.
  12. 12. Fry the turkey for about three minutes on all sides.
  13. 13. Season the turkey with pepper.
  14. 14. Remove the turkey from the pan and place it on a plate.
  15. 15. Fill a pot with about three liters of water and add salt.
  16. 16. Bring the salted water to a boil.
  17. 17. Add the fusilli to the boiling water.
  18. 18. Cook the pasta for about nine minutes until al dente.
  19. 19. Heat another tablespoon of oil in the pan over high heat.
  20. 20. Fry the mushrooms for about two minutes.
  21. 21. Add the diced onion and chopped garlic to the pan.
  22. 22. Sauté the vegetables for two to three minutes.
  23. 23. Add the cream cheese to the pan.
  24. 24. Add a ladle of pasta cooking water to the pan.
  25. 25. Add the sliced leek to the pan.
  26. 26. Add one tablespoon of balsamic vinegar to the pan.
  27. 27. Season the vegetables in the pan with salt and pepper.
  28. 28. Return the fried turkey to the pan.
  29. 29. Let everything simmer for about three minutes over medium heat.
  30. 30. Drain the fusilli in a colander.
  31. 31. Mix the still damp pasta directly with the sauce in the pan.
  32. 32. Finally, adjust the sauce with salt and pepper to taste.
  33. 33. Portion the fusilli with the sauce onto plates.
  34. 34. Enjoy your meal!

Nutrition per serving