An ingredient not quite traditional for Italian cuisine - turkey - nevertheless goes well with different types of pasta and classic sauces - creamy, mushroom and tomato.
Turkey meat is dietary and very simple and quick to cook. A safe option is breast fillet, but to some, this part of the bird seems a little dry. Thigh fillet is more juicy, but choose such meat carefully - it should not contain large chunks of fat.
Pasta with turkey and curd cheese
Ingredients for 2 servings:
- Spaghetti - 200 g
- Turkey fillet - 300 g
- Curd cheese - 100 g
- Cream (fat content at your discretion) - 200 ml
- Olive oil
- Salt to taste
- Ground black pepper - to taste
- Dried mix "Italian herbs" (basil, oregano, marjoram)
Preparation:
- Chop the onions finely.
- Heat olive oil in a frying pan, put onions in it, fry until a characteristic onion smell (5 minutes), stirring constantly. In this case, the onion should remain translucent.
- Cut the turkey fillet into small cubes, put on the onion, fry over medium heat until golden brown. Season the meat with salt and pepper. Do not overcook!
- Pour cream over the turkey and onion, simmer for 5 minutes over high heat.
- Reduce heat, add curd cheese, distribute it well, add a little more salt and pepper, add dried spices. Simmer over medium heat for 10 minutes (readiness to assess by evaporating excess liquid).
- Boil the spaghetti according to the instructions on the package. Place the spaghetti in a colander.
- Put the pasta in a pan with the turkey in the sauce, simmer for 1 minute, remove from heat.
- Serve immediately in preheated bowls.
Turkey pasta in creamy sauce
A simpler version of the previous recipe, but no less tasty.
Ingredients:
- Spaghetti (or any other pasta) - 250 g
- Turkey fillet - 300 g
- Bulb onion - 1 pc.
- Garlic - 2-3 cloves
- Cream (fat content at your discretion) - 400 ml
- Olive oil
- Salt to taste
- Ground black pepper - to taste
- Dried basil - to taste
Preparation:
Cut the onion into thin half rings. Turkey - in medium slices. Distribute the garlic cloves with the flat side of the knife blade, pressing down on the handle. Heat olive oil in a frying pan, add onion rings and garlic. Fry for 3-4 minutes. Put the turkey in a frying pan, fry over medium heat for 5-6 minutes. Remove garlic. Pour in the cream, add salt, pepper and dried basil. Let the sauce boil, simmer for 10 minutes without covering. Simultaneously boil the pasta, put in a colander and put in a frying pan. Stir, warm up for 1 minute, serve.
Spaghetti with turkey in tomato sauce
If you did not find mashed tomatoes - trade wind, take more fresh tomatoes, and punch some of them in a blender with basil and garlic. But never use concentrated tomato paste (like "Tomatoes") for this recipe.
Ingredients for 4 servings:
- Spaghetti - 500 g
- Turkey fillet - 400 g
- Bulb onion - 1 pc.
- Garlic - 2-3 cloves
- Tomatoes - 3 pcs.
- Passata tomato paste - 300 g
- Cream (any fat content) - 200 ml
- Olive oil
- Salt to taste
- Ground black pepper - to taste
- Fresh green basil - small bunch
Preparation:
- Cut the tomatoes crosswise, pour over with boiling water and remove the skin (it should easily come off). Cut into halves or quarters.
- Put the trade wind in a bowl or blender bowl, add fresh green basil and garlic cloves. Punch with a blender until smooth.
- Chop the onions finely.
- Heat olive oil in a frying pan, put onion in it, fry for 5 minutes, stirring constantly.
- Cut the turkey fillet into small cubes or thin slices, put on the onion, fry over low heat until golden brown. Season the meat with salt and pepper.
- Add chopped tomatoes to the meat with onions, fry for 2-3 minutes.
- Add cream, bring to a boil, simmer for 5-7 minutes over high heat. Season with salt and pepper.
- Add the passata with basil and garlic. Reduce heat, simmer for 10-12 minutes.
- Simultaneously boil the spaghetti according to the instructions on the package. Throw in a colander, warm in a saucepan, put on plates. Top with turkey sauce. Serve to the table.
Turkey and broccoli pasta
Ingredients:
- Spaghetti - 250 g
- Turkey fillet - 300 g
- Broccoli - 300 g
- Garlic - 2 cloves
- Olive oil
- Salt to taste
- Ground black pepper - to taste
- Hard cheese - 50 g
Preparation:
Chop the garlic very finely, disassemble the broccoli into inflorescences, cut the turkey into small pieces. Heat olive oil in a frying pan, put the turkey, fry for 5-7 minutes until golden brown. Add garlic and broccoli, salt and pepper, fry for another 5 minutes. Cook the spaghetti, drain them in a colander, leaving a little water. Transfer the spaghetti to a pan with broccoli and turkey, pour in a couple of tablespoons of pasta water, stir, heat for 1-2 minutes. Serve immediately, sprinkle with grated cheese on bowls.
Fettuccini with turkey and mushrooms in white wine
Any pasta can be used, both spaghetti and small types (farfalle, penne, shells, "bows") are suitable, but we took long and wide fettuccini. Be sure to boil al dente (2-3 minutes less than the time indicated on the package) - the pasta should remain a little hard so as not to boil in the sauce.
Ingredients:
- Pasta - 250 g
- Turkey fillet - 300 g
- Fresh champignons - 200 g
- Garlic - 2-3 cloves
- Cream 20% - 200 ml
- Dry white wine - 60 ml
- Olive oil
- Salt to taste
- Ground black pepper - to taste
- Dried thyme to taste
Preparation:
- Rinse the mushrooms thoroughly, dry, cut into large slices.
- Cut the turkey fillet into small cubes.
- Finely chop the garlic.
- Heat olive oil in a frying pan with high sides, add turkey meat, salt and pepper it and fry until golden brown (5-6 minutes).
- Add mushrooms to the turkey, fry for 7 minutes.
- Pour in wine, salt, pepper and simmer over medium heat for 5-7 minutes without a lid (about half of the liquid should evaporate).
- Add cream, dried thyme and finely chopped garlic. Season a little more with salt and pepper. Simmer over low heat, covered for 10-15 minutes.
- Boil fettuccini together with cooking the turkey with mushrooms. Throw the slightly uncooked pasta in a colander, return to the pan and heat for 1-2 minutes.
- Arrange the pasta on plates, top with the turkey in a creamy mushroom sauce. Serve immediately.
Farfalle with turkey and spinach
For this recipe, it is better to use a fine paste such as farfalle or penne.
Ingredients for 4 servings:
- Farfalle - 400 g
- Frozen spinach - 200 g
- Turkey fillet - 300 g
- Cream 20% - 100 ml
- Hard cheese - 50 g
- Olive oil
- Salt to taste
- Ground black pepper - to taste
- Dried oregano and basil to taste
Preparation:
Cut the turkey into small pieces. Defrost the spinach and beat in a blender. Put the turkey in the olive oil heated in a pan and fry until golden brown (5-6 minutes). Add spinach, salt, pepper, simmer for 5 minutes. Pour in the cream, add oregano and basil, bring to a boil, reduce heat, simmer until the sauce thickens. Simultaneously boil the farfalle according to the instructions on the package, but al dente, put it in a colander, add to the sauce in the pan, stir, heat for 1-2 minutes. Sprinkle with grated cheese before serving.
