Salisbury-Style Turkey Fusilli
with Mushrooms and Spinach
Halfway between the flavours of stroganoff and salisbury steak, this hearty pasta is full of savoury flavour. Drool-worthy creamy goodness guarantees this one will be a hit!.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
170 g
Fusilli
(Contains: Wheat)
227 g
Mushrooms
56 g
Baby Spinach
56 g
Yellow Onion
1 tbsp
Montreal Spice Blend
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat)
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Roughly chop spinach. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the Montreal Steak Spice and cook, stirring often, until fragrant, 1 min. Remove from heat, then transfer turkey to a plate.
While turkey cooks, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
Heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms, onions and remaining Montreal Steak Spice. Cook, stirring occasionally and scraping up any browned bits, until softened, 5-6 min. Sprinkle over flour. Cook, stirring often, until veggies are coated, 1 min.
Add broth concentrate and 1/3 cup water (dbl for 4 ppl) to the pan with veggies. Bring to a gentle boil. Cook, stirring occasionally, until slightly thickened, 2-3 min. Add turkey, spinach and sour cream. Cook, stirring until spinach wilts, 1-2 min. Add fusilli and reserved pasta water to the pan with sauce, then toss to combine.
Divide Salisbury-style Fusilli between bowls.
