LEFTOVER TURKEY PASTA WITH BACON, PEAS AND CREAM
If you haven't the energy to transform your leftover turkey into a fancy pie or Chelsea buns, we're with you.
Provided by Hugh Fearnley-Whittingstall
Categories Main course
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
- Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
- Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
- Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table.
CREAMY TURKEY AND BACON PASTA
Make and share this Creamy Turkey and Bacon Pasta recipe from Food.com.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, sauté bacon until no longer pink but not crisp. Leave 2 tablespoons bacon fat in pan, removeing excess. Add shallots, and sauté until translucent. Add mushroooms an green onions; sauté for two minutes.
- Add white wine and bring to a boil; reduce and simmer until liquid is reduced by half. Add cooked turkey half-way through the second reduction process.
- When sauce is reduced, add 3/4 cup Parmesan, reserving the remaining 1/4 cup. Serve sauce over pasta.
- Garnish with fresh parsley and remaining Parmesan. Serve with bread, grilled or toasted wih garlic butter.
Nutrition Facts : Calories 2084.8, Fat 91.3, SaturatedFat 44, Cholesterol 419.9, Sodium 1926.4, Carbohydrate 192.7, Fiber 26.5, Sugar 2.7, Protein 120.6
CREAMY COURGETTE & BACON PASTA
A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.
- Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.
Nutrition Facts : Calories 483 calories, Fat 18.4 grams fat, SaturatedFat 9.1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6.4 grams sugar, Fiber 3.8 grams fiber, Protein 21.5 grams protein, Sodium 1.2 milligram of sodium
CREAMY GROUND TURKEY, SPINACH AND PEA PASTA
This dish is a great way to feed a group of people and make a pound of meat stretch. I also sneak in veggies like spinach and peas for picky eaters. Rich, creamy and filling, this pasta is perfect for busy weeknights or special enough for entertaining.
Provided by Megan Mitchell
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large stock pot of salted water to a boil.
- Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
- At this point drop the pasta into the boiling water and cook per the package directions until al dente.
- Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
- Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.
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