Roast Turkey and Mushroom Pasta with White Wine Cheese Sauce

Name: Roast Turkey and Mushroom Pasta with White Wine Cheese Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 3 Tbsps butter; 1 liters hot cooked fusilli (short twisted spaghetti; about 12 ounces uncooked); 454 grams cups sliced cremini mushrooms (about; 177 milliliters dry white wine, divided; 473 milliliters fat-free, less-sodium chicken broth; 473 milliliters fat-free milk; 5 Tbsps all-purpose flour; 85 grams 3/4 cup grated fontina cheese; 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt, divided; 2 teaspoons olive oil; 118 milliliters finely chopped onion; 57 grams 1/2 cup grated fresh Parmigiano-Reggiano, divided; 118 milliliters finely chopped shallots (about 3 medium); 680 grams cups chopped cooked turkey breast (about

Roast Turkey and Mushroom Pasta with White Wine Cheese Sauce requires roughly 45 minutes from start to finish. This recipe serves 8. One serving contains 417 calories, 33g of protein, and 13g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. If you have less-sodium chicken broth, shallots, flour, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as an affordable main course.

Instructions

Preheat oven to 37

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms, onion, and shallots; saut 5 minutes or until onion and shallots are lightly golden. Stir in 1/4 cup wine, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute or until liquid has evaporated, scraping pan to loosen browned bits. Set aside.

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Mushrooms

Shallot

Pepper

Onion

Thyme

Salt

Wine

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Frying Pan

Melt butter in a large saucepan over medium-high heat.

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Butter

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Sauce Pan

Add flour; cook 30 seconds, stirring constantly with a whisk.

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All Purpose Flour

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Whisk

Add remaining 1/2 cup wine, broth, and milk; bring to a boil, stirring constantly. Reduce heat, and cook 5 minutes or until slightly thick, stirring constantly.

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Broth

Milk

Wine

Remove pan from heat, and stir in fontina and 1/4 cup Parmigiano-Reggiano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in mushroom mixture, pasta, and turkey; toss gently to combine.

Ingredients you will need

Parmigiano Reggiano