Garlic cream tortiglioni
easy
40 mins
40 mins
Ingredients
- 5 Garlic cloves
- 400 g Turkey filet
- 1 collar Sage
- 3 TABLESPOONS Oil
- 225 ml Vegetable broth (instant)
- 250 g Whipped cream
- 125 ml dry white wine
- 400 g "Tortiglioni 128" pasta (Buitoni)
- 7-10 Tbsp Salt
- 25 flaked almonds
- 75 g black olives
- 1-2 TABLESPOONS sauce thickener
- 1 pinch Sugar
- 7-10 Tbsp freshly ground black pepper
Directions
- 1
Peel and finely chop the garlic. Wash meat thoroughly, dab dry and cut into fine strips. Wash sage, dab dry, put some sage leaves aside for garnishing. Cut remaining sage leaves into fine strips. Heat the oil in a pan and fry the meat while turning.
- 2
Add garlic and fry briefly. Deglaze with stock, cream and white wine, bring to the boil. Add sage strips and simmer at low heat for about 5 minutes. Meanwhile cook the tortiglioni in boiling salted water for 10 minutes. Roast almonds in a pan without fat until golden brown. Add olives to the turkey and garlic cream and bring to the boil. Stir in the sauce thickener and season to taste with salt, sugar and pepper. Drain the pasta and rinse. Arrange noodles and turkey and garlic cream on a plate, garnish with sage leaves.
- 3
Roast almonds in a pan without fat until golden brown. Add olives to the turkey and garlic cream and bring to the boil. Stir in the sauce thickener and season to taste with salt, sugar and pepper. Drain the pasta and rinse. Arrange noodles and turkey and garlic cream on a plate, garnish with sage leaves. Sprinkle almond flakes on top and serve
Nutrition Facts
830 kcal
80 g
36 g
40 g
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