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Begin boiling the water for the linguine. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onion and sauté.
When the onion has softened, after 5 minutes or so, stir in the garlic and cook for another couple minutes. Add 1 tbsp of butter, and when melted, stir in the mushrooms, and add the rosemary, thyme, and salt & pepper to taste. Cook until the mushrooms begin to soften and “sweat”, about 5 minutes.
Stir in the wine, and cook it down for about 5 minutes. After the wine has cooked down, finish the mushroom preparation by adding the other tablespoon of butter.
Start cooking the pasta according to package directions around the time you add the wine.
Stir in the leftover turkey, and broth if using. Heat on medium low until the turkey is warmed up. Lower heat, cover, and keep warm on low heat until the pasta is done.
Drain the pasta when it is cooked to your liking, then toss with the turkey and mushroom mixture. You can toss the pasta right in the skillet
Stir the cheese into the pasta. The leftover turkey pasta is now ready to serve and enjoy!