This is a quick, easy and delicious way of using leftover turkey meat.
Remember to look at the total amount of carbohydrate rather than just how much sugars.
Ingredients – Serves 4 Adults
- 200g / 8 oz. of penne pasta
- 3 tablespoons of pine nuts
- 1 tablespoon of cooking oil
- 200g / 8 oz. of cooked turkey meat, cubed
- 200g / 4 oz. of mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon of fresh thyme leaves – or ½ teaspoon of dried thyme
- 1 tablespoon of fresh basil chopped – or 1 teaspoon of dried basil
- 2 teaspoons of wholegrain mustard
- 100ml / ¼ pint of low-fat crème fraiche
- 125g / 4½ oz. of wild rocket, roughly chopped
- 1 tablespoon of parmesan cheese
- Salt and black pepper, to taste
- Put the penne pasta in a large pan of boiling, salted water and cook for about 10 minutes until ‘al dente’ – cooked but still firm.
- Heat a frying pan over a medium heat and add the pine nuts. Gently cook for a few minutes until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.
- Add two tablespoons of oil to the frying pan and sauté the mushrooms, onion, garlic and thyme for 2 to 3 minutes until softened and just beginning to colour.
- Stir in the mustard, turkey, crème fraiche and then bring to a gentle simmer.
- Cook for 1 minute to just heat through but don’t allow the mixture to boil!
- Drain the pasta and quickly refresh in cold water for a few seconds to prevent it from cooking any more, then return to the pan. Pour in the creamy turkey mixture and add the chopped rocket and basil. Toss lightly together to combine and season to taste.
- To serve, spoon the pasta on to warmed serving plates and then sprinkle over the toasted pine nuts and garnish with some Parmesan shavings.
For someone with a nut allergy, the pine nuts can be replaced by chickpeas for a similar crunchy texture
Source: safefood https://www.safefood.net/