Rotini with Creamy Smoked Turkey Mushroom Sauce
Enjoy a mouthwatering pasta any night of the week with our selection of "Pasta Perfect" recipes in the March 2007 issue of Canadian Living magazine.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 376 |
| pro | 20 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 50 g |
| fibre | 4 g |
| chol | 39 mg |
| sodium | 969 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 28% |
| vit A | 9% |
| vit C | 7% |
| folate | 56% |
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1 tbsp (15 mL) vegetable oil
1 onion, diced
3 cloves garlic, minced
4 cups (1 L) sliced mushrooms (10 oz/300 g)
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) cream cheese, cubed
1 cup (250 mL) milk
1-1/2 cups (375 mL) cubed smoked turkey (8 oz/250 g)
2 green onions (green parts only), thinly sliced
4 cups (1 L) regular or whole wheat rotini (12 oz/375 g)
Preparation:
In large skillet, heat oil over medium-high heat; sauté onion, garlic, mushrooms, thyme, salt and pepper until mushrooms are golden and no liquid remains, about 10 minutes.
Add cream cheese; stir over medium heat until melted, about 1 minute. Whisk in milk; cook, whisking, until thickened, about 2 minutes. Stir in turkey and half of the green onions.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain and return to pot. Add sauce; toss to coat. Serve sprinkled with remaining green onions.
Additional Information
-
Variation
Gluten-Free Pasta with Creamy Smoked Turkey Mushroom Sauce:
Use short, shaped rice pasta, such as brown rice fusilli or wild rice radiatore.
Source
Canadian Living Magazine: March 2007
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