Turkey in Creamy Mushroom Sauce with Pasta

1. 1 Turkey breast filletpack 600 g ≈ $6.07 140 g
2. 2 Pastapack 450 g ≈ $1.36 80 g
3. 3 Button mushrooms≈ $7.50 per kg 80 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 80 ml
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Butterpack 180 g ≈ $1.60 10 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the turkey¹ and cut into strips about 1 cm by 5 cm; peel the onion⁵ and chop finely; slice the mushrooms about 0.5 cm thick; mince the garlic⁶; have the cream⁴ ready and salt to taste.

2. Heat a large skillet (diameter at least 28 cm) over medium heat and add the oil; prepare the pan for frying.

3. Brown the turkey¹ over medium heat until golden, about 5–6 minutes; salt to taste and stir.

4. Add the onion⁵ and mushrooms to the turkey¹ and fry over medium heat about 6 minutes, until the onion is soft and the mushrooms are browned, stirring occasionally.

5. Pour in the cream⁴, add the garlic⁶, salt and pepper to taste; cook over medium heat about 3 minutes until the sauce thickens lightly, stirring; the sauce should coat the ingredients and reduce slightly.

6. Cook the pasta² in boiling salted water until al dente, according to the package instructions, about 8–10 minutes; drain in a colander, reserve a little pasta water for thinning if needed.

7. Toss the pasta² with the turkey¹ and sauce over medium heat for 2 minutes, so the pasta absorbs the sauce and is well coated; add a little pasta water if needed for the right consistency.

8. Check the salt and pepper, and adjust to taste; remove from heat.

9. Serve: distribute onto plates and drizzle with sauce; serve hot, garnish with greens if desired.

10. Make ahead and prep: you can pre-sauté the turkey¹ a day in advance and refrigerate; cook the pasta² shortly before serving so it doesn't break apart.