Christmas Leftover - Turkey Pasta with Mushroom Cream Sauce recipe

Now that Christmas has come and gone, I can foresee us having leftover turkey and ham for the next few days. But it doesn't have to be boring! With a little bit of makeover, we can transform the Christmas leftovers into something new and delicious.

This is what we had when some relatives decided to pop over one day. Lucky for me, I had a fridge full of food so getting dinner ready on the table was a breeze.






I made this really simple pasta with the leftover turkey and what I have in my pantry. It was so rich and creamy.



Turkey Pasta with Mushroom Cream Sauce

Ingredients:

1 pack (375g) pasta
4 cloves garlic - minced
1 onion - chopped finely
1 bowl of shredded leftover turkey
1 can mushroom - sliced thinly
a handful of frozen peas
1 can (170g) double cream
1 tbsp. dijon mustard
a pinch of nutmeg
chopped basil

Instructions:
  1. Cook the pasta in boiling salted water, following the packet instruction. Drain, reserving 1 cup of the cooking liquid
  2. Meanwhile, heat cooking oil in a large saucepan, cook the garlic and onion until translucent
  3. Add the mushroom, turkey, season generously with salt and pepper, nutmeg, basil, and cook until heated through
  4. Pour the cream and mustard and cook until sauce thickens
  5. Add the peas
  6. When the pasta is al dente, toss into the sauce and stir over low fire, adding the reserved pasta cooking liquid bit by bit, until desired consistency
  7. Serve with grated cheese




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