Turkey & Sage Tetrazzini
with Sweet Peas, Mushrooms, and Parmesan Cream Sauce
First served in 1908, tetrazzini is most known for its decadent cream sauce, but our version doesn’t leave you overstuffed thanks to a little cream cheese, rather than heavy cream. Paired with a little fresh pasta, our nod to Thanksgiving couldn’t be more delicious!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
113 g
Petits pois
113 g
Champignons cremini
170 g
Linguine frais
(Contient: Oeuf, Blé)
7 g
Thym
28 g
Fromage à la crème
(Contient: Lait)
28 g
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de poulet
7 g
Sauge
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice the mushrooms. Strip 2 tsp thyme leaves (double for 4 people) off the stems. Pick the sage leaves off the stems and roughly chop 2 tsp (double for 4 people.)
Cook the turkey: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the ground turkey and sage. Cook, breaking up the meat into pieces with a wooden spoon, until meat is no longer pink, 2-3 min. Add the mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-6 min.
Cook the pasta: Meanwhile, add the linguine to the boiling water and cook until the pasta is tender, 2-3 min. Reserve 1/4 cup pasta water (double for 4 people.) Drain.
Make the sauce: When the mushrooms are golden-brown, add the thyme, broth concentrate(s), peas, reserved pasta water, cream cheese and half the Parmesan to the pan. Add the linguine to the pan and toss to combine.
Finish and serve: Divide the linguine between dishes and sprinkle with the remaining Parmesan. Enjoy!
