Ingredients

The following ingredients have 4 Servings
  • 300 g pasta (I use fusilli, but penne, spaghetti and linguine all work well too)
  • 2 tablespoons olive oil
  • 1 onion (sliced)
  • 150 g mushrooms ((or other vegetables), sliced)
  • 3 cloves garlic
  • 300 g leftover turkey or chicken (shredded (see note))
  • 300 ml double (heavy) cream
  • Salt and pepper to taste
  • 4 tablespoons fresh parsley (finely chopped (or another herb – fresh sage or basil also work well))
  • Grated parmesan to serve

Instruction

  • Cook the pasta in boiling salted water according to your preferences or the packet instructions.
  • Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured.
  • Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.
  • Lower the heat again and add the garlic and the turkey and cook for a further 2 minutes. Add the cream, salt and pepper, and cook for a further 5 minutes until the turkey is piping hot all the way through and the sauce has reduced slightly.
  • Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.
  • Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.
  • Serve garnished with extra parsley and lots of parmesan cheese!