Creamy Mushroom and Pea Penne with Turkey
Savory Turkey Penne with Creamy Mushrooms and Garden Peas
Ingredients:
12 oz (340 g) penne pasta
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225 g) cremini or white mushrooms, sliced
1 cup frozen green peas
2 cups cooked turkey breast, shredded or diced
1/2 tsp dried thyme
1/2 tsp black pepper
Salt to taste
1 cup low-sodium chicken or vegetable broth
1 cup heavy cream or coconut cream for dairy-free
1/4 cup grated Parmesan or dairy-free alternative
Fresh parsley, chopped (for garnish)
Directions:
Cook penne pasta in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes.
Add garlic and sliced mushrooms. Sauté for 5–7 minutes until mushrooms release moisture and brown slightly.
Stir in the peas and turkey, then season with thyme, salt, and black pepper.
Pour in the broth and bring to a gentle simmer for 3–4 minutes.
Reduce heat to low and stir in the cream. Cook for 3–5 minutes, allowing the sauce to thicken.
Mix in the Parmesan and drained pasta, tossing well to coat evenly.
Serve warm, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 470 kcal | Servings: 4 servings