Turkey pasta: step-by-step recipes with photos for easy preparation

How to cook spaghetti

How to cook spaghetti so that it does not stick together, remains whole, elastic and tasty? Every Italian knows how to cook spaghetti correctly. Now we will know for sure that in order for spaghetti not to stick together we need the following:

1. they must be of high quality, made from durum wheat only (indicated on the packaging, plus the price is average and above average)
2. For 100 g of pasta you need at least 1 liter of water and 10 g of salt
3. the water in the pan where you are going to put the spaghetti should be boiling intensely
4. There is no need to cover the pan with a lid
5. spaghetti should be immediately carefully immersed in water and stirred to prevent it from sticking together
6. During cooking, spaghetti should be tasted (at least 2 minutes before the end of the cooking time indicated on the package)
7. There is no need to rinse the spaghetti - this will prevent them from being properly soaked in the sauce
8. Immediately drain the spaghetti in a colander, then return it to the pan and add the sauce or olive oil.

Pasta with turkey and cream 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 mixture of “Italian herbs” (basil, oregano, marjoram)

Preparation:

1. Finely chop the onion.
2. Heat olive oil in a frying pan, add onion to it, fry until a characteristic onion smell (5 minutes), stirring constantly. In this case, the onion should remain translucent.
3. Cut the turkey fillet into small cubes, add to the onion, and fry over medium heat until golden brown. During frying, salt and pepper the meat. Don't overcook!
4. Pour cream over the turkey and onions and simmer for 5 minutes over high heat.
5. 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 (assess readiness by evaporating excess liquid).
6. Boil spaghetti according to package instructions. Drain the spaghetti in a colander.
7. Place the pasta in the pan with the turkey in the sauce, simmer for 1 minute, remove from heat.
8. Serve immediately in warmed bowls.

How to make spaghetti sauce

A delicious spaghetti sauce needs a thick base to cover this pasta, which doesn't hold liquid sauces well. If you are making tomato sauce, take fresh tomatoes, remove the skins, chop and cook in a pan with onions and garlic. To prevent the tomato sauce from turning out too sour, do not be afraid to add a little sugar, and for thickness you can add flour or starch diluted in cold water.

Creamy sauce with cheese is prepared on the basis of low-fat cream (10%) with the addition of garlic and herbs. First you need to melt the butter, add garlic, flour, and then add cream in portions. Lastly add the grated cheese.

• Fry cherry tomatoes in oil along with chopped red lettuce peppers.

• Bring a saucepan with 2 liters of water to a boil, add salt and cook the spaghetti.
• Cut the turkey fillet into small cubes and fry in oil. Add finely chopped shallots, after 2 minutes, pass the garlic through a press.
• Add cream to the bird, let it boil, add herbs and salt. Let the sauce and meat simmer over low heat for 2 minutes, then add the cheddar cheese and let it melt until the sauce is smooth.

• Add prepared spaghetti to the meat and sauce, as well as cherry tomatoes and lettuce peppers. Season each serving of spaghetti with grated Parmesan.

Using the same method, you can cook spaghetti with chicken in creamy sauce. There is a difference in taste between turkey and chicken, but for this dish it is not significant. Pasta with tomatoes, spaghetti with chicken fillet or spaghetti with turkey are prepared according to the same principle. Once you cook pasta successfully, you will do it right the next time.

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Tags: turkey, pasta, pasta, cream sauce, spaghetti, cheese sauce

About the author: porezeptu

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Spaghetti with turkey in tomato sauce

If you can’t find pureed passata tomatoes, take more fresh tomatoes and puree some of them in a blender with basil and garlic. But never use concentrated tomato paste (like Pomodoro) for this recipe.

Ingredients for 4 servings:

• Spaghetti – 500 g
• Turkey fillet – 400 g
• Onion - 1 pc.
• Garlic – 2-3 cloves
• Tomatoes – 3 pcs.
• Tomato paste “passata” – 300 g
• Cream (any fat content) – 200 ml
• Olive oil
• Salt - to taste
• Ground black pepper - to taste
• Fresh green basil - small bunch

Preparation:

1. Cut the tomatoes crosswise, pour boiling water over them and remove the skin (it should come off easily). Cut into halves or quarters.
2. Place the passata in a bowl or blender, add fresh green basil and garlic cloves. Beat with a blender until smooth.
3. Finely chop the onion.
4. Heat olive oil in a frying pan, add onion, fry for 5 minutes, stirring constantly.
5. Cut the turkey fillet into small cubes or thin slices, add to the onion, and fry over low heat until golden brown. Salt and pepper the meat.
6. Add chopped tomatoes to the meat and onions, fry for 2-3 minutes.
7. Add cream, bring to a boil, simmer for 5-7 minutes over high heat. Add more salt and pepper.
8. Add passata with basil and garlic. Reduce heat, simmer for 10-12 minutes.
9. Meanwhile, cook spaghetti according to package instructions. Drain in a colander, heat in a saucepan, and place on plates. Top with turkey gravy. Serve to the table.

Turkey meatballs in cream sauce

What you will need:

• 700 grams of minced turkey meat;
• One onion;
• 150 grams of rice;
• Salt and a little ground black pepper;
• Lavrushka – 1 piece;
• Some dried herbs.

For the sauce:

• 250 ml heavy cream;
• Onion – 1 piece;
• A small piece of butter;
• One carrot;
• A little salt and ground black pepper.

Cooking time – 1 hour.

Calorie content 4 servings – 200 kcal.

How to cook:

1. We wash the meat, cut it into medium pieces and grind it with a meat grinder or food processor;
2. Remove the skin from the onion head, cut it into 4 parts and also pass it along with the meat;
3. Wash the cheese and boil until half cooked;
4. Then add rice to the minced meat. We also add salt, ground black pepper, and dried herbs;
5. Mix everything thoroughly until smooth;
6. We make small round meatballs from the finished minced meat;
7. Coat a baking dish with vegetable oil and place the meatballs there;
8. Preheat the oven to 150 degrees and place the meatballs there. Bake them until slightly browned;
9. While the meatballs are cooking, prepare the sauce. Peel the carrots, wash them and cut into three large shavings;
10. We peel the onion and cut it into half rings;
11. Place a frying pan on the stove, add vegetable oil and heat it up;
12. Place grated carrots and onion half rings on hot oil and fry;
13. Sauté vegetables until golden brown. Mix them with a wooden spatula;
14. Next, add a little flour to the chopped vegetables, mix and fry;
15. Fill everything with cream and add a piece of butter. Mix everything;
16. Add a little salt, bay leaf, ground black pepper, and dried herbs to the sauce. Cook for a couple of minutes;
17. Remove the semi-prepared meatballs from the oven, pour in the creamy sauce and put them back in the oven;
18. Bake until the meatballs are golden brown.

Pasta with turkey and broccoli

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, separate the broccoli into florets, and cut the turkey into small pieces. Heat olive oil in a frying pan, add 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 it in a colander, leaving a little water. Place the spaghetti in a frying pan with the broccoli and turkey, add a couple of tablespoons of pasta cooking water, stir, and heat for 1-2 minutes. Serve immediately, topping bowls with grated cheese.

Useful tips for chefs

• To make the meat brown, you can first roll it in flour;
• If there is no cream, then it can be replaced with a mixture of sour cream, mayonnaise and milk;
• It is better to add garlic at the end of cooking and it is advisable to pre-fry it in vegetable oil. Otherwise it will ruin the taste of the cream;
• To make the cream sauce thick, you can add a little fried flour to it.

Turkey with Butter Gravy is a truly delicious dish that will be a great treat for a family dinner. It can also be prepared for various holiday evenings. Be sure to add herbs and spices to it, they will make it aromatic and very tasty.

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Fettuccine with turkey and mushrooms in white wine

You can use any pasta, spaghetti and small types (farfalle, penne, shells, “bows”) will do, but we used long and wide fettuccine. Be sure to cook 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:

• Paste – 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:

1. Wash the mushrooms thoroughly, dry, cut into large slices.
2. Cut the turkey fillet into small cubes.
3. Finely chop the garlic.
4. Heat olive oil in a frying pan with high sides, add turkey meat, salt and pepper and fry until golden brown (5-6 minutes).
5. Add champignons to turkey and fry for 7 minutes.
6. Pour in the wine, add salt and pepper and simmer over medium heat without a lid for 5-7 minutes (about half of the liquid should evaporate).
7. Add cream, dried thyme and finely chopped garlic. Add a little more salt and pepper. Simmer over low heat, covered, for 10-15 minutes.
8. Boil the fettuccine while preparing the turkey and mushrooms. Drain the slightly undercooked pasta in a colander, return it to the pan and heat for 1-2 minutes.
9. Divide the pasta into bowls and top with the turkey in the creamy mushroom sauce. Serve immediately.

Recipe Pasta with minced turkey. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with minced turkey”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pasta with minced turkey is 64.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.