Pâtes crémeuses aux restes de dinde

Ingrédients

• 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

Préparation

1. 1

   Cook the pasta in boiling salted water according to your preferences or the packet instructions.

2. 2

   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.

3. 3

   Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.

4. 4

   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.

5. 5

   Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.

6. 6

   Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.

7. 7

   Serve garnished with extra parsley and lots of parmesan cheese!