Turkey in Creamy Mushroom Sauce with Pasta

1. 1 Turkey breast filletpack 600 g ≈ $5.96 140 g
2. 2 Pastapack 450 g ≈ $1.37 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 ≈ $1.58 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. Slice turkey¹ into 1 cm x 5 cm strips, finely chop the onion⁵, slice mushrooms into 0.5 cm rounds, and mince the garlic⁶.

2. Boil water for the pasta². Heat butter³ in a large skillet over medium heat.

3. Sear turkey¹ for 5–6 minutes until golden and no longer pink inside, seasoning lightly with salt.

4. Add onion⁵ and mushrooms, cooking for about 6 minutes until the onion softens and mushrooms brown slightly.

5. Pour in the cream⁴, add garlic⁶, salt, and pepper; simmer on medium heat for 3 minutes until the sauce thickens slightly.

6. Cook pasta² in boiling salted water for 8–10 minutes until al dente, drain, reserving half a cup of pasta water.

7. Toss pasta² with turkey¹ and sauce, warming through for 2 minutes, thinning with reserved pasta water if needed.

8. Taste for seasoning, plate, and serve hot.