Creamy Turkey Vegetable & Pasta (no cream!) - an after Thanksgiving Recipe
Big on flavor layered with herbs, a wonderful Fall Pasta using many ingredients you have on hand
Servings: 4 servings
Equipment
- 1 large pan like a paella pan
Ingredients
- 8 ounces pasta I use Gluten Free Parpadelle, Irollo from Italy
Vegetables:
- 1/2 cup cooked winter squash* such as butternut or Kabocha, 3/4" dice
- 1/2 cup cooked brussel sprouts* halved roasted
Pasta Sauce:
- 2 tablespoons unsalted butter I use Organic
- 2 1/2 teaspoons garlic peeled, finely grated or minced
- 2 tablespoons gluten free flour blend (use regular flour if not gluten free)
- 1/2 teaspoon freshly cracked black pepper
- 2 big pinches chili flakes
- 1 1/4 cup chicken broth preferably homemade or low sodium
- 1 cup milk full fat
- 2 tablespoons dry sherry
Other Ingredients:
- 1 cup fresh turkey (white meat) cut into batonettes 1/2" x 1 1/2"
- 1/2 cup gouda cheese shredded
- 1/2 cup pasta water (saved from your cooked pasta)
- 4 tablespoons aged gouda cheese optional for topping
Herbs:
- 1 teaspoon fresh thyme leaves minced
- 1 teaspoon fresh tarragon chopped
- 2 tablespoons fresh parsley chopped, divided
Instructions
Pasta:
- Cook pasta in plenty of boiling water until al dente - remove and reserve 1/2 cup pasta water! then drain (will be folded into the sauce.)
Creamy Sauce: (while the pasta cooks)
- In a large paella pan, add 2T. butter and garlic, cook over low heat 2 minutes until fragrant. Add the flour, black pepper and chili flakes, stir one minutes to create a roux.Add the chicken broth and dry sherry. Raise heat to high, stir well with a wire whisk until just thickened. Add milk, stir until thickened and creamy, 1 minute. Turn heat off.
- Add the thyme, tarragon, and ONE tablespoon parsley. Taste for salt.Add the vegetables, turkey and gouda cheese, stir gently to combine.
- Add 1/3 cup pasta cooking water and the cooked pasta, stir well. Taste the sauce - check for seasonings - add the remainder pasta water if needed (not too much, do not dilute the flavors of the sauce; added for creaminess.) Serve in individual bowls, sprinkle with remaining 1 T. parsley and aged gouda.Enjoy!
Notes
*Vegetables: I use leftover vegetables from Thanksgiving.
I love adding a winter squash, for green vegetable, string beans would also be nice. Garlicky Breadcrumbs; Ingredients: 1/4 cup fresh breadcrumbs (crusts removed.) 1/4 teaspoon minced garlic, 1 teaspoon minced parsley, 1 1/2 teaspoons EVOO, pinch each sea salt & pepper.
Add all breadcrumb ingredients together in a small bowl. Stir with a spoon. Toast in a skillet or 325 degree oven until golden. Optional Topping: Your leftover stuffing; chop small and toasted. This recipe may not be reproduced without the consent of its author, Karen Sheer.
I love adding a winter squash, for green vegetable, string beans would also be nice. Garlicky Breadcrumbs; Ingredients: 1/4 cup fresh breadcrumbs (crusts removed.) 1/4 teaspoon minced garlic, 1 teaspoon minced parsley, 1 1/2 teaspoons EVOO, pinch each sea salt & pepper.
Add all breadcrumb ingredients together in a small bowl. Stir with a spoon. Toast in a skillet or 325 degree oven until golden. Optional Topping: Your leftover stuffing; chop small and toasted. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 496kcal | Carbohydrates: 53g | Protein: 30g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 447mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2610IU | Vitamin C: 17mg | Calcium: 326mg | Iron: 2mg