Pasta with turkey and mushrooms
4 servings
40 minutes
Turkey and mushroom pasta is a harmonious blend of tender meat and aromatic mushrooms enriched with a creamy sauce featuring light notes of white wine and thyme. The birthplace of pasta is Italy, where exquisite sauces transform simple noodles into culinary masterpieces. In this recipe, the turkey fillet gains an appetizing golden crust while the mushrooms infuse the dish with a woody flavor. White wine and spices reveal the depth of aroma, while cream adds velvety softness. Served with fettuccine drizzled with olive oil, the dish becomes perfectly balanced. This pasta is great for both family dinners and romantic evenings, creating a cozy atmosphere and enjoyment from flavor combinations.
1
Wash the mushrooms, dry them, and cut into 2-3 pieces.
- Button mushrooms: 200 g
2
Wash the turkey fillet well and cut it into strips. Heat 3 tablespoons of olive oil in a deep skillet and fry the turkey until slightly browned.
- Turkey fillet: 400 g
- Olive oil: 5 ml
3
Then add mushrooms, wine, salt, and pepper - simmer everything over medium heat without a lid until half of the liquid evaporates.
- Button mushrooms: 200 g
- Dry white wine: 60 ml
- Salt: to taste
- Ground black pepper: to taste
4
Then add cream and thyme. Cover with a lid and simmer on low heat for 10-15 minutes, stirring to prevent burning.
- Cream 25% fat: 200 ml
- Dried thyme: 1 tablespoon
5
Meanwhile, boil the pasta with salt and olive oil. Drain the cooked pasta, then return it to the pot and drizzle with olive oil to prevent sticking.
- Fettuccine: 250 g
- Salt: to taste
- Olive oil: 5 ml
6
Season the turkey with mushrooms with salt and pepper to taste. Serve the dish by placing pasta on plates, topped with turkey and mushrooms, and drizzle with sauce.
- Salt: to taste
- Ground black pepper: to taste
