Spaghetti with mushroom sage cream sauce and smoked turkey breast

Name: Spaghetti with mushroom sage cream sauce and smoked turkey breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Spaghetti; 7-10 Tbsp Salt; 1 Onion; 250 g Mushrooms; 1 red pepper; 200 g smoked turkey breast in slices; 1/2 bunch Sage; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 150 ml Poultry broth (instant); 250 g Whipped cream; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Spaghetti
7-10 Tbsp Salt
1 Onion
250 g Mushrooms
1 red pepper
200 g smoked turkey breast in slices
1/2 bunch Sage
2 TABLESPOONS Oil
1 TABLESPOON Flour
150 ml Poultry broth (instant)
250 g Whipped cream
7-10 Tbsp Pepper

Directions

1
Cook the spaghetti in plenty of boiling salted water for about 10 minutes. Drain and let drain. In the meantime peel and chop the onion. Clean the mushrooms and halve or quarter them depending on size. Clean and wash the bell peppers and cut them into fine strips.
2
Cut out 8 butterflies from turkey breast slices, cut the rest of the meat into strips. Wash sage, dab dry and cut leaves into strips. Heat oil in a frying pan. Fry onion and mushrooms for about 4 minutes. Add bell peppers and turkey strips, fry for about 3 minutes. Dust with flour, stir in and deglaze with stock and cream. Stir in sage and season with salt and pepper. Bring sauce to the boil and mix with the noodles. Put on plates.
3
Add bell peppers and turkey strips, fry for about 3 minutes. Dust with flour, stir in and deglaze with stock and cream. Stir in sage and season with salt and pepper. Bring sauce to the boil and mix with the noodles. Put on plates. Garnish with the "butterflies" and sage as desired