Pasta with turkey and champignons Today we offer to cook a quick and delicious dinner - pasta with mushrooms and turkey in creamy sauce. The dish is very simple in performance and will certainly please you with a gentle and rich taste. I think many people prepare this dish in approximately the same form, but today we recommend adding dry white wine and thyme - these ingredients will very interestingly emphasize the taste of the dish. Pasta can be used any, from feathers to all kinds of variations on the theme of curly paste - we took "bows." It is important not to digest pasta, as in hot sauce, they will still be exposed to heat. Pasta with turkey and champignons is very fragrant with thyme, garlic and freshly ground pepper.
Ingredients:- Pasta figured 250 g
- Mushrooms champignons 200 g
- Turkey fillet 400g
- Garlic 2 cloves
- Olive oil 5 tbsp. l.
- Salt 1 pinch
- Cream 200 ml
- White dry wine 60 ml
- Thyme (Thyme) dry 1 tsp.
- Pepper black ground 2 pinch
- Salt 2 pinch
- Step 1 To make the pasta, take the pasta "bantiki", turkey fillet, mushrooms, olive oil, cream with 20% fat, white dry wine, dry thyme and garlic.
- Step 2 Mushrooms are well washed, dried and cut into 2-3 parts.
- Step 3 The turkey fillet is well washed and cut into bars.
- Step 4 Preheat 2-3 tablespoons of olive oil in a deep frying pan and fry the turkey until lightly ruddy.
- Step 5 Then add the mushrooms, wine, a pinch of salt and pepper - stew everything on medium heat without covering the lid until half the liquid evaporates.
- Step 6 Then add the cream, thyme and finely chopped garlic - cover and simmer for 10-15 minutes, sometimes gently stirring.
- Step 7 Meanwhile, boil the pasta with the addition of salt and olive oil. Finished pasta discard, then return to a saucepan and sprinkle with olive oil, so they do not stick together.
- Step 8 Season the turkey and mushrooms with salt and pepper to taste. Serve the dish by laying on the plates pasta, and on top of the turkey with champignons and pour all the sauce.