Turkey-Mushroom Pasta with Maple-Cream Sauce
Date: Sep. 9th, 2019 - 1:00 PM
Ingredients
2 cups fresh cremini or button mushrooms, trimmed and thinly sliced
2 medium leeks, trimmed and thinly sliced ( ¾ cup)
2 cloves garlic, minced
1 tablespoon olive oil
6 ounces dried whole-grain linguine or dried multi-grain spaghetti
2 medium parsnips, peeled and cut into long julienne strips (2 cups)
¾ cup fat-free half-and-half
¼ cup reduced-calorie maple-flavored syrup
½ teaspoon salt
2 cups coarsely shredded cooked turkey
2 tablespoons chopped fresh sage or 1½ teaspoons dried sage, crushed
½ cup refrigerated or frozen egg product, thawed
3 slices turkey bacon, cooked according to package directions and crumbled
Freshly ground pepper
Preparation
- Cook mushrooms, leeks and garlic in hot oil in a very large nonstick skillet over medium heat about 6 minutes or until mushrooms are tender and leeks are starting to brown, stirring occasionally.
- Meanwhile, cook linguine according to package directions, adding parsnips for the last 4 minutes of cooking time. Drain and keep warm.
- Add half-and-half, syrup and salt to the mushroom mixture. Cook and stir just until boiling. Add turkey, sage and drained pasta mixture. Cook and toss for 2 to 3 minutes to heat through. Remove from the heat. Add egg and quickly toss to coat (mixture may appear curdled).
- Divide pasta mixture among six serving plates. Top with bacon and sprinkle with pepper.
