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🍝 Creamy Turkey and Mushroom Pasta

550 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Clean the mushrooms if necessary with a kitchen towel and cut them into hexagonal pieces.
  2. 2. Wash the basil thoroughly, dry it, and separate the leaves from the stems.
  3. 3. Finely chop the basil leaves.
  4. 4. Rinse the turkey meat and pat it dry with a kitchen towel.
  5. 5. Cut the turkey meat into coarse cubes.
  6. 6. Bring about 5 liters of salted water to a boil in a large pot.
  7. 7. Cook the pasta in the boiling water for about 9 minutes until al dente.
  8. 8. Heat 1 tablespoon of oil in a pan over high heat.
  9. 9. Fry the turkey cubes on all sides for about 4 minutes.
  10. 10. Season the meat with pepper.
  11. 11. Remove the turkey cubes from the pan and set them aside on a plate.
  12. 12. Heat 2 tablespoons of oil in the remaining pan juices in the same pan.
  13. 13. Fry the mushrooms for about 2 to 3 minutes over high heat.
  14. 14. Deglaze the mushrooms with 2 tablespoons of balsamic vinegar.
  15. 15. Season the mushrooms with salt and pepper.
  16. 16. Drain the spaghetti in a colander and save some of the cooking water.
  17. 17. Add 1 to 2 ladles of the saved cooking water to the pan.
  18. 18. Return the turkey cubes to the pan.
  19. 19. Add the cream cheese to the pan.
  20. 20. Add half of the chopped basil to the pan.
  21. 21. Mix all ingredients in the pan well together.
  22. 22. Adjust the sauce with salt and pepper to taste.
  23. 23. Add the spaghetti to the sauce in the pan.
  24. 24. Mix the pasta well with the sauce.
  25. 25. Plate the pasta.
  26. 26. Sprinkle the remaining basil over the finished pasta.
  27. 27. Serve the dish immediately.

Nutrition per serving