fettuccine recipes

Leftover turkey gets a new flavor profile in this easy pasta dish that combines it with sautéed mushrooms and a light, garlicky cream sauce.

Turkey and Mushroom Fettuccine

fettucine

turkey (diced (see notes))

butter (divided)

olive oil

onion (chopped)

cremini (or white mushrooms, sliced)

garlic (very finely chopped)

Salt and black pepper

turkey chicken broth (divided)

cornstarch

light cream

thyme leaves

Put a large pot of salted water on to boil for the pasta.

Heat 2 tablespoons of the butter along with the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.

Add the mushrooms and cook, stirring frequently, until they have given off most of their liquid and are starting to brown, 4 to 5 minutes longer.

Add the garlic and continue cooking until the mushrooms are nicely browned. Season to taste with salt and pepper, then deglaze the pan with 1/2 cup of the broth, scraping up any browned bits that may have accumulated on the bottom.

Whisk the cornstarch into the remaining 1/4 cup of chicken broth until smooth. Add it to the mushroom mixture and bring the liquid to a simmer.

As soon as the sauce begins to thicken, add the turkey and combine well. Continue cooking for about 30 seconds to heat the turkey, then stir in the cream and thyme. Remove the pan from the heat and cover to keep warm.

Cook and drain the fettuccine according to package directions, then return it to the pan, add the remaining 2 tablespoons butter and toss to coat. Add the mushroom mixture and combine well. Taste and adjust the seasoning if needed and serve immediately.

Fettuccine Alfredo

lb (340 g) fettuccine

(55 g) butter

(180 ml) 35% cream

(70 g) Parmesan cheese,

parsley,

In a pot of salted boiling water, cook the pasta until <i>al dente</i>. Drain and oil lightly, setting 125 ml (1/2 cup) of cooking water aside.

In the same pot, melt the butter. Add the cream and 55 g (3/4 cup) Parmesan cheese and heat thoroughly. Add the pasta and toss to coat. Season with salt and pepper. Add a little cooking water, if needed, for a creamy sauce.

Divide the pasta among four plates. Garnish with the remaining Parmesan cheese and parsley. Serve immediately.

Un soir de semaine, repas avec les enfants mais pas le temps de faire la sauce, j'ai pris une sauce Alfredo Knorr, un succès avec les enfants. Merci pour la recette Ricardo!

Très simple à faire est c'est super bon. Les quantités fonctionnent pour une boite de pâtes de 450 g aussi. J'ai utilisé des linguini fins c'était plus délicat et excellent.

https://cdn.jwplayer.com/v2/media/jA5kWUTG

How to preserve cheese

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