Noodle pan with diced turkey

Name: Noodle pan with diced turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small zucchini; 300 g Mushrooms; 1 Onion; 600 g Turkey escalope; 400 g Tortiglioni pasta; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 1 can(s) (212 ml) Vegetable corn; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 200 ml Vegetable broth (instant); 1 pinch Sugar; 7-10 Tbsp Basil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small zucchini
300 g Mushrooms
1 Onion
600 g Turkey escalope
400 g Tortiglioni pasta
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
1 can(s) (212 ml) Vegetable corn
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
200 ml Vegetable broth (instant)
1 pinch Sugar
7-10 Tbsp Basil

Directions

1
Wash and clean the zucchini and cut into strips. Clean and clean the mushrooms and cut them into halves or quarters depending on size. Peel onion and cut into cubes. Wash the flesh, dab dry and cut into cubes.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Fry meat while turning for approx. 8 minutes while turning. Add vegetables after 5 minutes. Season with salt and pepper.
3
Remove and keep warm. Fry the onions in the frying fat for about 4 minutes. After 2 minutes add tomato paste. Pour in broth, season with salt and sugar. Put meat and vegetables back into the pan.
4
Fold in the noodles. Arrange on plates. Garnish with basil.