#Port Turkey and Mushroom Pasta recipe | Explore Tumblr Posts and Blogs

askwhatsforlunch · 3 years

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Port Turkey and Mushroom Pasta

These hearty and creamy Port Turkey and Mushroom Pasta may be easy to prepare; they make a notheless tasty lunch on a busy weekday. Happy Thursday!

Ingredients (serves 4):

450 grams/1 pound whole-wheat farfalle (or penne, or both!)

1 tablespoon olive oil

300 grams/10.5 ounces turkey breast

1 ½ tablespoon unsalted butter

½ tablespoon olive oil

450 grams, one pound large chestnut mushrooms, dusted

1/2 small onion

1 garlic clove

1 teaspoon dried rosemary

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon plain flour

2 tablespoons good quality White Port

1/2 cup semi-skimmed milk

1/2 tablespoon demerara sugar

In a large pot of salted boiling water, cook farfalle according to package’s directions, about 9 to 11 minutes until al dente.

In the meantime, heat olive oil in a large, deep skillet, over medium-high heat.

Cut turkey breast into small chunks, and add to the skillet. Cook, over medium-high heat until well browned. Transfer to a plate; set aside.

Return skillet over mdeium-high heat, and melt butter with olive oil in it.

Cut chestnut mushrooms into thick slices. Once the butter is foaming, add mushrooms to the skillet, and sauté, a couple of minutes.

Peel and chop onion and stir into the skillet, cook one minute more. Mince in garlic. Stir dried rosemary into the mushrooms. Season with fleur de sel and cracked black pepper. Reduce heat to medium. Cook, a couple of minutes more, then, sprinkle with flour. Cook out, 1 minute, and deglaze with White Port. Stir in milk, gradually, until sauce thickens. Stir in demerara sugar.

Once the pasta is cooked, drain, saving about 1/4 cup of its starchy water, and add both to the skillet. Stir well to combine and coat in sauce.

Serve Port Turkey and Mushroom Pasta hot.

4 notes · View notes

owlbewatchingthewater · 6 years

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Pasta sauce recipe from a friend of mine

- 2 Zuchini, sliced. (Optional. Tasty though.)

- Tomatoes, chopped (Use canned if you can't get fresh; they make big cans that're about fourish inches across; three of those will work. Otherwise, be prepared to prep about 20 medium tomatos.)

- 1-2 lbs Ground beef, fried in a bit of olive oil and a splash of red wine (wine is optional if you're underage/don't like it; isn't it cool how the alcohol boils off? Anyway, I usually use either masala or port.)

- Button mushrooms, some grated and some quartered (About one small box)

- Kalamata olives, quartered and pits removed (optional but tasty)

- Splash of red wine (Roughly 1/4 cup.)

- 1 White onion, minced

- Garlic, minced (Mum uses six heads; I hate garlic so I use six cloves unless they're small - so I may use one head.)

- Rosemary, chopped (a sprinkle from a jar of dried'll do)

- Salt (a pinch. A literal pinch. Martha Stewart is a bad example here.)

- Parsley, chopped (Again, a sprinkle from a jar of dried will work.)

- Chives, chopped (Optional, can be replaced with spring onions)

Mix in a pot until it looks like sauce, serve over the noodle of your choice. Except ramen. That's. No. Please don't.

Lmao, he makes for like. Four people. So expect a lot of sauce. It's really good tho??? Stuff he added after the initial message tho -

- You can swap in lamb, pork or turkey for the beef tho you may want to go for a pink wine with these for tradition's sake. He's made it with veal too which is good, never tried it with tofu but thinks it could probs be done - firm tofu would probs work better.

- It's really fluid so you can add spices if you want/swap out some stuff (like how he labelled some stuff as optional)

- It takes all day if you make it from fresh bc tomatos take f o r e v e r to boil down, that's why he suggests cans instead

- Works with meatballs or sausages, or neither, whatever suits you

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