Creamy Turkey Mushroom Pasta
A cozy, creamy pasta dish perfect for using leftover turkey and bringing warmth to your dinner table.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for sauce
- 1 Knife for chopping
Ingredients
Main Ingredients
- 2 cups cooked turkey shredded
- 8 oz pasta penne or rigatoni
- 2 tbsp olive oil
- 1 cup sliced mushrooms
Sauce Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Gather and prepare all ingredients by shredding the turkey, slicing mushrooms, dicing the onion, and mincing the garlic.
Cooking
- Boil a large pot of salted water. Cook pasta to al dente per package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, then add mushrooms and cook until golden.
- Add shredded turkey to the skillet, followed by chicken broth and heavy cream. Bring to a simmer to thicken slightly.
- Stir in Parmesan cheese until melted. Add cooked pasta, tossing to coat well. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Serving
- Plate the pasta and garnish with additional Parmesan cheese and parsley if desired. Serve immediately.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or broth.
Notes
Pro Tips: Simmer the sauce gently to avoid separation and ensure a smooth texture.
Ingredient Substitutions: Use gluten-free pasta for a gluten-free version.
How to Serve: Pair with a crisp green salad or garlic bread.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the sauce a day ahead and combine with freshly cooked pasta before serving.
Ingredient Substitutions: Use gluten-free pasta for a gluten-free version.
How to Serve: Pair with a crisp green salad or garlic bread.
Storage & Freshness: Store leftovers in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the sauce a day ahead and combine with freshly cooked pasta before serving.