How to cook spaghetti
How to cook spaghetti so that it does not stick together, remains whole, elastic and tasty? Every Italian knows how to cook spaghetti correctly. Now we will know for sure that in order for spaghetti not to stick together we need the following:
- they must be of high quality, made from durum wheat only (indicated on the packaging, plus the price is average and above average)
- For 100 g of pasta you need at least 1 liter of water and 10 g of salt
- the water in the pan where you are going to put the spaghetti should be boiling intensely
- There is no need to cover the pan with a lid
- spaghetti should be immediately carefully immersed in water and stirred to prevent it from sticking together
- During cooking, spaghetti should be tasted (at least 2 minutes before the end of the cooking time indicated on the package)
- There is no need to rinse the spaghetti - this will prevent them from being properly soaked in the sauce
- Immediately drain the spaghetti in a colander, then return it to the pan and add the sauce or olive oil.
Spaghetti with turkey and cheese recipe with photo
Before you start cooking the meat, you should put a medium saucepan of water on the fire - the spaghetti will be cooked in it.
Wash the poultry meat and cut into long strips.
To ensure neat strips, it is recommended to cut frozen fillets; in this case, you can achieve the desired result without much difficulty.
Heat the frying oil in a frying pan, add the chopped fillet and fry until the meat turns white.
Then add salt, pepper, add spices and continue to fry over low heat for another 3 minutes, remembering to stir. After this, add curry and mix thoroughly, fry for 4 minutes.
Then add the cream, reduce the heat to low and simmer the fillet for another 5-7 minutes. During this time, excess moisture will evaporate, and the meat will acquire the necessary softness.
When the water in the pan boils, add salt and lower the spaghetti.
They need to be stirred periodically to prevent them from sticking together. This must be done very carefully; for this dish, the pasta must remain long and not break during the cooking process.
While the spaghetti is cooking and the meat is simmering in cream, you need to prepare the remaining components of this dish.
The cheese must be grated on a grater (preferably a coarse one).
Boiled spaghetti should be placed in a colander and allowed to drain. Add oil and mix well. On the serving plate in which the dish will be served, carefully place the spaghetti in the shape of a circle. Your goal is to create a so-called “pillow”, a base.
The diameter can be any, focus on the size of the plate and the desired portion, but the height of this base should be at least 3.5 cm, otherwise it will be difficult to achieve the desired appearance of the dish.
Then in the middle of the “pillow” you need to make a small depression, approximately the size of the base of a chicken egg, sprinkle the spaghetti with grated cheese. After this, lay out the fried fillet and pour over the hot sauce. The final stage is decorating the spaghetti with cheese and turkey.
An excellent addition that will not only refresh and add new colors, but also add piquancy to the pasta, will be sprigs of greenery. In our case, chopped onions and dill were used. You can add any greens you like.
Ready spaghetti with turkey and cheese should be served immediately.
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How to make spaghetti sauce
A delicious spaghetti sauce needs a thick base to cover this pasta, which doesn't hold liquid sauces well. If you are making tomato sauce, take fresh tomatoes, remove the skins, chop and cook in a pan with onions and garlic. To prevent the tomato sauce from turning out too sour, do not be afraid to add a little sugar, and for thickness you can add flour or starch diluted in cold water.
Culinary recipes and photo recipes
Recipe for spaghetti with turkey:
When preparing spaghetti, you should choose pasta made from durum wheat, as it is easiest to cook al dente so that it remains elastic and intact. Boil the spaghetti in plenty of salted water (about 100 g of pasta will require 1-1.5 liters of water). Place the spaghetti in boiling water and cook for no more than 5-8 minutes.
Cut the washed turkey fillet into pieces, preferably medium-sized, cut the peeled onion into half rings.
Fry the turkey in oil, salt and pepper the meat, and when it becomes soft and golden brown, add the onion and sauté together for no more than 2 minutes.
Squeeze the garlic into the turkey and onion through a special press and let it simmer for 10 seconds, this is enough for the garlic to reveal its aroma.
Drain the finished spaghetti in a colander, do not rinse with water.
Return the spaghetti back to the pan (without the water) and add the browned turkey fillet with the onion and garlic. Mix.
Grate processed cheese or hard cheese (medium), as well as finely chopped dill or other aromatic herbs. Sprinkle cheese on the dish when you serve it.
You can put the dish in the microwave for just a minute to melt the cheese a little. Sprinkle with herbs before serving. Spaghetti with turkey is ready!
Turkey meatballs in cream sauce
- 700 grams of minced turkey meat;
- One onion;
- 150 grams of rice;
- Salt and a little ground black pepper;
- Lavrushka – 1 piece;
- Some dried herbs.
- 250 ml heavy cream;
- Onion – 1 piece;
- A small piece of butter;
- One carrot;
- A little salt and ground black pepper.
Cooking time – 1 hour.
Calorie content 4 servings – 200 kcal.
- We wash the meat, cut it into medium pieces and grind it with a meat grinder or food processor;
- Remove the skin from the onion head, cut it into 4 parts and also pass it along with the meat;
- Wash the cheese and boil until half cooked;
- Then add rice to the minced meat. We also add salt, ground black pepper, and dried herbs;
- Mix everything thoroughly until smooth;
- We make small round meatballs from the finished minced meat;
- Coat a baking dish with vegetable oil and place the meatballs there;
- Preheat the oven to 150 degrees and place the meatballs there. Bake them until slightly browned;
- While the meatballs are cooking, prepare the sauce. Peel the carrots, wash them and cut into three large shavings;
- We peel the onion and cut it into half rings;
- Place a frying pan on the stove, add vegetable oil and heat it up;
- Place grated carrots and onion half rings on hot oil and fry;
- Sauté vegetables until golden brown. Mix them with a wooden spatula;
- Next, add a little flour to the chopped vegetables, mix and fry;
- Fill everything with cream and add a piece of butter. Mix everything;
- Add a little salt, bay leaf, ground black pepper, and dried herbs to the sauce. Cook for a couple of minutes;
- Remove the semi-prepared meatballs from the oven, pour in the creamy sauce and put them back in the oven;
- Bake until the meatballs are golden brown.
Useful tips for chefs
- To make the meat brown, you can first roll it in flour;
- If there is no cream, then it can be replaced with a mixture of sour cream, mayonnaise and milk;
- It is better to add garlic at the end of cooking and it is advisable to pre-fry it in vegetable oil. Otherwise it will ruin the taste of the cream;
- To make the cream sauce thick, you can add a little fried flour to it.
Turkey with Butter Gravy is a truly delicious dish that will be a great treat for a family dinner. It can also be prepared for various holiday evenings. Be sure to add herbs and spices to it, they will make it aromatic and very tasty.
Spaghetti with turkey in creamy mushroom sauce - recipe
This is a very bright and satisfying dish. The main chord is the combination of pieces of turkey meat in the filling in a juicy cream sauce, champignons fried until golden brown with leeks and parsley. A subtle hint of grated Parmesan is the final “Italian” touch to this dish.
- Spaghetti 200 g
- Turkey fillet 150–200 g
- Fresh champignons 10 pcs.
- Leek
- Parsley 1 bunch
- Cream 80 ml
- Garlic 1 clove
- Pepper (or a mixture of black, pink, white or ground black)
- Sea salt
- Refined olive oil
- Butter
- Grated Parmesan cheese
To prepare, we will need a large deep frying pan, a slotted spoon, an auxiliary plate and a pan for cooking spaghetti.
Pour olive oil into a frying pan, 2-3 tbsp. l. Heat over medium heat.
Peel the champignons and cut them vertically into 2 mm thick slices. Cut the peeled garlic into 4 pieces.
Place the mushrooms and garlic in a heated frying pan with oil and fry until golden brown. Add the garlic earlier, as soon as it starts to brown (1-2 minutes is enough for it).
Use a slotted spoon to place the mushrooms on a plate, after squeezing the oil into the pan.
Cut the leek into half rings (in half lengthwise and thinly across). Add 2 tsp to the pan with olive oil. creamy, lay out the leek and simmer until golden and soft. Squeeze and place on a plate with the mushrooms.
Cut the turkey fillet, washed and dried with a paper towel, into thin long pieces (noodles) and fry in a frying pan in the same oil until golden brown, stirring. Then you need to add salt, pepper, stir and cover with a lid. Simmer over low heat, covered, for 10 minutes.
Add mushrooms with onions and 50 ml of cream to the pan with meat, stir and simmer for another 5 minutes.
Meanwhile, cook spaghetti according to instructions in salted and oiled water.
At the end of stewing the filling, add a handful of finely chopped parsley to the pan, leaving a couple of sprigs for decoration.
Mix. Turn off and leave covered until the spaghetti is ready.
Place the finished spaghetti in a frying pan with the filling, add the remaining cream, heat, stirring gently, and cook for a couple of minutes.
Place hot spaghetti with filling on large flat plates, carefully distribute the filling, garnish with parsley leaves and sprinkle with Parmesan cheese.
Let's eat now!
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How to cook Pasta with Turkey and Mushrooms
1
Dried porcini mushrooms must first be soaked in boiling water. Pour boiling water for 20-30 minutes.
2
Boil the farfalle al dente - so that after mixing with the sauce, the pasta does not fall apart. That is, we do not allow the pasta to become completely boiled - let it be slightly harsh. When cooked, drain the water and mix with a small amount of olive oil (to prevent sticking).
3
Cut the turkey into small pieces and fry in oil in a frying pan on all sides.
4
When the turkey is browned and covered with a white crust, add porcini mushrooms to the pan along with the liquid in which they were soaked (there should be about 200 ml of liquid), as well as chopped champignons. Turn the heat below medium, pour wine into the pan and simmer for 10-15 minutes without a lid.
5
When about half of the liquid has evaporated, add finely chopped garlic to the paste.
6
Following the garlic, add a few thyme leaves to the pan.
7
When the liquid has evaporated almost completely, pour the cream into the pan, stir and simmer for another 4-5 minutes over medium heat.
8
When the sauce thickens, add pasta to the sauce. Stir, remove from heat and serve immediately.
9
Bon appetit!
Pasta with turkey pieces in a delicate creamy sauce
Cooking time – 1 hour.
Number of servings – 3–4.
It’s not for nothing that turkey meat is so highly valued - despite its excellent taste, it remains a healthy dietary product. You can prepare many dishes from it; one of the proven options is pasta with turkey in creamy sauce. The recipe is extremely simple, there are few ingredients, the main condition is to choose quality products.
Turkey Pasta Recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Turkey Pasta”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 89.5 kcal | 1684 kcal | 5.3% | 5.9% | 1882 |
| Squirrels | 11.2 g | 76 g | 14.7% | 16.4% | 679 g |
| Fats | 1.1 g | 56 g | 2% | 2.2% | 5091 g |
| Carbohydrates | 7.9 g | 219 g | 3.6% | 4% | 2772 g |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 8.4% | 1333 g |
| Water | 77.8 g | 2273 g | 3.4% | 3.8% | 2922 g |
| Ash | 1.153 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 182.9 mcg | 900 mcg | 20.3% | 22.7% | 492 g |
| Retinol | 0.002 mg | ~ | |||
| beta carotene | 1.119 mg | 5 mg | 22.4% | 25% | 447 g |
| beta Cryptoxanthin | 0.846 mcg | ~ | |||
| Lycopene | 3916.291 mcg | ~ | |||
| Lutein + Zeaxanthin | 27.959 mcg | ~ | |||
| Vitamin B1, thiamine | 0.065 mg | 1.5 mg | 4.3% | 4.8% | 2308 g |
| Vitamin B2, riboflavin | 0.105 mg | 1.8 mg | 5.8% | 6.5% | 1714 g |
| Vitamin B4, choline | 29.39 mg | 500 mg | 5.9% | 6.6% | 1701 g |
| Vitamin B5, pantothenic | 0.483 mg | 5 mg | 9.7% | 10.8% | 1035 g |
| Vitamin B6, pyridoxine | 0.39 mg | 2 mg | 19.5% | 21.8% | 513 g |
| Vitamin B9, folates | 11.008 mcg | 400 mcg | 2.8% | 3.1% | 3634 g |
| Vitamin B12, cobalamin | 0.249 mcg | 3 mcg | 8.3% | 9.3% | 1205 g |
| Vitamin C, ascorbic acid | 3.98 mg | 90 mg | 4.4% | 4.9% | 2261 g |
| Vitamin D, calciferol | 0.039 mcg | 10 mcg | 0.4% | 0.4% | 25641 g |
| Vitamin D3, cholecalciferol | 0.039 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.527 mg | 15 mg | 3.5% | 3.9% | 2846 g |
| beta tocopherol | 0.024 mg | ~ | |||
| gamma tocopherol | 0.052 mg | ~ | |||
| Vitamin H, biotin | 0.051 mcg | 50 mcg | 0.1% | 0.1% | 98039 g |
| Vitamin K, phylloquinone | 2.1 mcg | 120 mcg | 1.8% | 2% | 5714 g |
| Vitamin RR, NE | 5.0206 mg | 20 mg | 25.1% | 28% | 398 g |
| Niacin | 0.105 mg | ~ | |||
| Betaine | 1.212 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 221.85 mg | 2500 mg | 8.9% | 9.9% | 1127 g |
| Calcium, Ca | 14.63 mg | 1000 mg | 1.5% | 1.7% | 6835 g |
| Silicon, Si | 2.489 mg | 30 mg | 8.3% | 9.3% | 1205 g |
| Magnesium, Mg | 30.94 mg | 400 mg | 7.7% | 8.6% | 1293 g |
| Sodium, Na | 180.98 mg | 1300 mg | 13.9% | 15.5% | 718 g |
| Sera, S | 111.27 mg | 1000 mg | 11.1% | 12.4% | 899 g |
| Phosphorus, Ph | 121 mg | 800 mg | 15.1% | 16.9% | 661 g |
| Chlorine, Cl | 5.79 mg | 2300 mg | 0.3% | 0.3% | 39724 g |
| Microelements | |||||
| Aluminium, Al | 29.8 mcg | ~ | |||
| Bor, B | 17.3 mcg | ~ | |||
| Vanadium, V | 8.39 mcg | ~ | |||
| Iron, Fe | 1.024 mg | 18 mg | 5.7% | 6.4% | 1758 g |
| Yod, I | 0.49 mcg | 150 mcg | 0.3% | 0.3% | 30612 g |
| Cobalt, Co | 0.269 mcg | 10 mcg | 2.7% | 3% | 3717 g |
| Lithium, Li | 1.951 mcg | ~ | |||
| Manganese, Mn | 0.358 mg | 2 mg | 17.9% | 20% | 559 g |
| Copper, Cu | 119.92 mcg | 1000 mcg | 12% | 13.4% | 834 g |
| Molybdenum, Mo | 1.912 mcg | 70 mcg | 2.7% | 3% | 3661 g |
| Nickel, Ni | 0.682 mcg | ~ | |||
| Rubidium, Rb | 2.3 mcg | ~ | |||
| Selenium, Se | 17.392 mcg | 55 mcg | 31.6% | 35.3% | 316 g |
| Strontium, Sr | 0.74 mcg | ~ | |||
| Fluorine, F | 14.65 mcg | 4000 mcg | 0.4% | 0.4% | 27304 g |
| Chromium, Cr | 0.57 mcg | 50 mcg | 1.1% | 1.2% | 8772 g |
| Zinc, Zn | 0.9161 mg | 12 mg | 7.6% | 8.5% | 1310 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.95 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.9 g | max 100 g | |||
| Glucose (dextrose) | 0.776 g | ~ | |||
| Maltose | 0.09 g | ~ | |||
| Sucrose | 0.392 g | ~ | |||
| Fructose | 0.612 g | ~ | |||
| Essential amino acids | 0.032 g | ~ | |||
| Arginine* | 0.589 g | ~ | |||
| Valin | 0.369 g | ~ | |||
| Histidine* | 0.292 g | ~ | |||
| Isoleucine | 0.331 g | ~ | |||
| Leucine | 0.755 g | ~ | |||
| Lysine | 0.816 g | ~ | |||
| Methionine | 0.269 g | ~ | |||
| Methionine + Cysteine | 0.002 g | ~ | |||
| Threonine | 0.39 g | ~ | |||
| Tryptophan | 0.12 g | ~ | |||
| Phenylalanine | 0.383 g | ~ | |||
| Phenylalanine+Tyrosine | 0.006 g | ~ | |||
| Nonessential amino acids | 0.05 g | ~ | |||
| Alanin | 0.562 g | ~ | |||
| Aspartic acid | 0.876 g | ~ | |||
| Hydroxyproline | 0.043 g | ~ | |||
| Glycine | 0.458 g | ~ | |||
| Glutamic acid | 1.936 g | ~ | |||
| Proline | 0.657 g | ~ | |||
| Serin | 0.449 g | ~ | |||
| Tyrosine | 0.32 g | ~ | |||
| Cysteine | 0.121 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 22.49 mg | max 300 mg | |||
| Fatty acid | |||||
| Trans fats | 0.005 g | max 1.9 g | |||
| monounsaturated trans fats | 0.004 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 10:0 Kaprinovaya | 0.002 g | ~ | |||
| 12:0 Lauric | 0.001 g | ~ | |||
| 14:0 Miristinovaya | 0.002 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.125 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.045 g | ~ | |||
| 20:0 Arakhinovaya | 0.001 g | ~ | |||
| 22:0 Begenovaya | 0.001 g | ~ | |||
| Monounsaturated fatty acids | 0.157 g | min 16.8 g | 0.9% | 1% | |
| 16:1 Palmitoleic | 0.01 g | ~ | |||
| 16:1 cis | 0.01 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.143 g | ~ | |||
| 18:1 cis | 0.127 g | ~ | |||
| 18:1 trans | 0.004 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.265 g | from 11.2 to 20.6 g | 2.4% | 2.7% | |
| 18:2 Linolevaya | 0.233 g | ~ | |||
| 18:2 trans isomer, undetermined | 0.001 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.199 g | ~ | |||
| 18:3 Linolenic | 0.013 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.012 g | ~ | |||
| 20:2 Eicosadiene, Omega-6, cis, cis | 0.001 g | ~ | |||
| 20:3 Eicosatriene | 0.002 g | ~ | |||
| 20:3 Omega-6 | 0.002 g | ~ | |||
| 20:4 Arachidonic | 0.011 g | ~ | |||
| 22:4 Docosatetraenoic acid, Omega-6 | 0.004 g | ~ | |||
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.001 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.001 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 7.2% |
The energy value of Turkey Pasta is 89.5 kcal.
- Serving = 222 g (198.7 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Ingredients
- Spaghetti – 150–200 g;
- Water for cooking pasta – 2 l;
- Turkey fillet – 500–700 g;
- Cream (from 20% fat) – 250 ml;
- Onions – 1 pc.;
- Starch – 1–2 tbsp. l.;
- Salt pepper;
- Oil for frying.
- Cutting board and knife;
- Deep frying pan and spatula;
- Saucepan and colander;
- Spoon.
Cooking process
- Cut the meat into small pieces.
Cut the onion into half rings and place in a heated frying pan.
Stir the contents of the pan and add salt. At this time, you can already put a pan of water to boil.
When the meat becomes evenly light and all the juice has evaporated, add cream, pepper and stir again. Cover with a lid and leave to cook over medium heat. It will take another 10-15 minutes.
If the sauce is runny, add a little starch.
Boil the pasta and drain in a colander.
- Place spaghetti on plates and top with pieces of turkey in cream sauce. You can also add the pasta to the frying pan with the meat and sauce, mix carefully and place everything together on a plate.
Preparation
Preparing fettuccine begins with preparing the chicken and mushrooms. Traditionally, it is customary to use porcini mushrooms, but in modern cooking they are increasingly being replaced by more affordable champignons.
Fresh mushrooms need to be washed, dirt must be cleaned, the stems must be trimmed and cut into slices. Cut up the chicken - the breast is best, although you can use chicken meat from any part of the bird, stripping it of skin, tendons and excess fat. I used chicken breast fillet, weight 300 g for two servings. I cut the meat into medium-sized pieces of approximately 1.5-2 cm, sprinkled with salt and black pepper, and marinated for 10-15 minutes.
After the specified time, I put a pan filled with water on the stove (for cooking fettuccine). At the same time, on another burner, heat 1 tablespoon of butter and vegetable oil in a frying pan. Place the marinated chicken in a frying pan and fry until golden brown - cook for no longer than 2 minutes so that the tender white meat does not dry out.
Added mushrooms to the chicken and, stirring, fry everything together for another 4-5 minutes (or until the mushrooms are browned). The heat must be high, and you must cook without a lid so that the moisture from the champignons evaporates.
By this time, the water in the pan should already be boiling. I added salt to boiling water and poured in the pasta, stirred and cooked for 7 minutes from the moment of adding, almost until done, but so that the pasta turned out “al dente”, that is, a little undercooked. I recommend reading the instructions for your pasta to more accurately determine the cooking time. As a rule, this is 8-10 minutes, but the time may vary from manufacturer to manufacturer (cook 2 minutes less than indicated on the package).
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Place the pasta cooked al dente in a colander and drain the water, leaving about 100 ml in reserve in case you need to dilute the sauce to a thinner consistency. Then I returned the fettuccine back to the warm pan and poured a spoonful of olive oil - it will prevent the ribbons from sticking together while we prepare the sauce.
Next we need a large and deep frying pan. Put a piece of butter in it, melt it, and then fry the finely chopped onion and garlic, stirring with a spatula.
As soon as the onion becomes soft, pour cream (fat content 20% or higher) into the pan. Warm up for just a minute, avoiding boiling. Then put the fried pieces of chicken with mushrooms into the frying pan and add grated cheese (half), mix everything well.
Combine the fettuccine pasta with the remaining ingredients. Mix again. Here you need to look at the consistency of the sauce; if necessary, you can add the remaining pasta broth (I added 3 tablespoons).
Without removing the pan from the heat, heat the spaghetti in the sauce, gently mixing with a spatula or tongs for about 30-60 seconds.
It is customary to serve fettuccine with chicken and mushrooms in a creamy sauce in deep plates with wide brims - this makes it easier to grab the pasta without splashing the sauce. It is customary to sprinkle the top of the dish with coarsely chopped parsley, you can add an additional portion of grated Parmesan, sprinkle with ground black pepper or Provençal herbs. The dish is quite high in calories, so Italians recommend eating pasta at lunchtime, with a glass of water or wine. Buon appetito!
- fettuccine pasta - 400 g;
- turkey breast - 700 g;
- champignons - 700 g;
- green onion - 8 feathers;
- garlic - 4 cloves;
- olive oil.
- sour cream - 450 g;
- flour - 60 g;
- chicken broth - 200 g;
- ground black pepper - 1/4 teaspoon;
- salt - 1/4 teaspoon.
Read also: Rice balls with cheese
1. Boil the pasta and drain in a colander.
2.Fry turkey pieces in olive oil over medium heat. Add chopped mushrooms, green onions, garlic. Fry over medium heat for 5 minutes.
3.Prepare the sauce: in a small saucepan, mix sour cream, flour, pepper, salt, pour in chicken broth, cook for 3 minutes. Before serving, add the sauce to the pasta and mix thoroughly.
Spaghetti with turkey in creamy sauce
| spaghetti - 300 g | parmesan - 50 g | finely ground rock salt - to taste | turkey fillet without skin - 500 g | unsalted soft butter - 1 tbsp | peeled garlic cloves - 1 head | sesame oil - 3 tablespoons or olive oil | heavy cream - 200 ml | large lemon - 1 piece |
In general, spaghetti is a wonderful, filling product that can be combined with a wide variety of ingredients.
- 1 hour 15 minutes Serves 4 Not difficult
In general, spaghetti is a wonderful, filling product that can be combined with a wide variety of ingredients.
Turkey pasta
Ingredients for Turkey Pasta:
- Pasta / Pasta - 200 g;
- Mushrooms (frozen) - 300 g;
- Onions - 2 pcs;
- Carrots - 1 piece;
- Hard cheese - 150 g;
- Green peas (canned) - 1/2 jar;
- Dry white wine - 1/2 cup;
- Cream - 200 ml;
- Salt;
- Butter - 50 g;
- Turkey - 500 g;
- Seasoning.
Turkey Pasta Recipe:
Boil the pasta until half cooked.
Let's prepare the sauce. Melt butter in a frying pan. Place mushrooms (I have frozen mushrooms). When the water boils, add chopped onions and grated carrots, chopped turkey. Salt and pepper. After 10 minutes, pour in the wine. When there is almost no liquid left, add peas. After 5 minutes, remove from heat.
Place a layer of pasta in the pan, then a layer of sauce, sprinkle with grated cheese. Then repeat. Finish with pasta. Sprinkle with spices (I used turmeric). Pour in cream.
Place in preheated oven for 25 minutes.
Ready
Step by step recipe
Squeeze the juice from one lemon, strain it through a strainer, then finely grate the cut zest, crush all the peeled garlic cloves, boil the spaghetti according to the instructions, as soon as they are ready, immediately transfer them to a colander.
As for the turkey fillet, it must first be washed in cool water, then cut into thin strips and fried in a mixture of two oils in a frying pan over high heat with regular stirring.
After about five minutes, add grated zest, the required amount of salt, crushed garlic to the frying pan, pour in lemon juice, stir and continue cooking the ingredients over low heat. After about seven minutes, pour the heavy cream into the pan and, stirring regularly, cook the meat until the cream sauce thickens.
Add boiled spaghetti, mix it with meat and creamy sauce, then heat for another three minutes, before serving, sprinkle the prepared dish with grated Parmesan and chopped parsley.
