Pasta in creamy sauce with turkey
1 serving
60 minutes
Pasta in creamy sauce with turkey is a tender and aromatic dish that embodies Italian traditions and the sophistication of Mediterranean cuisine. The combination of juicy turkey fillet infused with white wine and rosemary, velvety creamy sauce, and tangy goat cheese creates a harmony of flavors. The lightness of the cream envelops the pasta, while parsley adds freshness. This dish is perfect for a cozy family dinner or a festive feast. The pasta is not only nutritious but also exquisite, and its delicate taste with subtle herbal notes makes it a wonderful choice for connoisseurs of refined cuisine.
1
So, preheat the oven to 200 degrees. Cut the turkey fillet into small pieces, season with salt, and place in a dish (I used a dish but cooked in foil), evenly sprinkle with rosemary, and you can also add pepper 'in grains'. Slice half an onion into half rings. Sprinkle the turkey with onion, pour white wine, cover with foil, and put in the oven until cooked (25 minutes).
- Turkey fillet: 300 g
- Rosemary: 5 g
- Onion: 0.5 head
- Dry white wine: 150 ml
2
Cooking pasta and sauce. You can use any pasta you like, but I recommend wide spaghetti or 'nests'. To prevent the pasta from sticking, add a spoonful of olive oil and most importantly — throw it into boiling, well-salted water. Cook for no more than 10 minutes. After the pasta is cooked, add melted butter and then cream. It's very important to cook on low heat and watch that the cream doesn't boil; otherwise, it will curdle. The main thing is to let the pasta 'simmer' a bit. The final touch — add chopped goat cheese, wait a bit until it starts to melt, and remove from heat. The pasta is ready!
- Paste: to taste
- Butter: 30 g
- Cream 20%: 100 g
- Goat cheese: 30 g
3
Serve pasta with meat. I always add a bit of greens to enhance the flavor!
- Parsley: 5 g