Rigatoni in sage and tomato sauce with turkey breast

Name: Rigatoni in sage and tomato sauce with turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Broccoli; 100 g mixed mushrooms (e.g. oyster mushrooms and mushrooms); 150 g Organic turkey breast; 1 small onion; 1 Garlic clove; 0?$? Sage leaves; 150 g short pasta (e.g. rigatoni); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON Oil; 1 can(s) (425 ml) chunky tomatoes

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g Broccoli
100 g mixed mushrooms (e.g. oyster mushrooms and mushrooms)
150 g Organic turkey breast
1 small onion
1 Garlic clove
0?$? Sage leaves
150 g short pasta (e.g. rigatoni)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON Oil
1 can(s) (425 ml) chunky tomatoes

Directions

1
Clean the broccoli, divide into small florets and wash. Clean the mushrooms, wash and chop them if necessary. Wash the meat, dab dry and cut into cubes. Peel onion and garlic, dice finely.
2
Wash the sage, dab dry and chop finely.
3
Cook the pasta in 2 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
4
Heat the oil in a large frying pan. Brown the meat in it all around for about 3 minutes. Add mushrooms, onion, garlic and broccoli and stir-fry for about 5 minutes. Add the chopped tomatoes and sage.
5
Bring everything to the boil and simmer for 3-4 minutes. Season with salt, pepper and 1 pinch of sugar. Drain the pasta, mix with the sauce and serve.