Vegetable and pasta pan

Name: Vegetable and pasta pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Stem(s) Thyme; 250 g Tomatoes; 1 (80 g) Onion; 1-2 Garlic cloves; 250 g Turkey Breast; 500 g Broccoli; 250 g ribbon noodles; 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 500 ml Vegetable broth (instant); 100 ml condensed milk (7,5 % fat); 2 tablespoons (12 g) sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Stem(s) Thyme
250 g Tomatoes
1 (80 g) Onion
1-2 Garlic cloves
250 g Turkey Breast
500 g Broccoli
250 g ribbon noodles
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
500 ml Vegetable broth (instant)
100 ml condensed milk (7,5 % fat)
2 tablespoons (12 g) sauce thickener
7-10 Tbsp Pepper

Directions

1
Wash the thyme, dab dry and pluck the leaves from the stalks. Clean, wash and slice the tomatoes. Peel onion and garlic and chop finely. Cut turkey into cubes.
2
Cut the broccoli into florets and wash. Cook pasta in plenty of boiling salted water according to package instructions. In the meantime heat oil in a pan. Fry the turkey cubes in it all around for about 4 minutes until golden brown.
3
Take out and drain on kitchen paper. Put the tomatoes in the pan, fry them for about 2 minutes and take them out. Fry the onion and garlic in the frying fat. Deglaze with vegetable stock and bring to the boil.
4
Add the broccoli florets and cook in the open pan for approx. 4 minutes. Drain the pasta and let it drain. Pour condensed milk into the broccoli pan and bring to the boil. Stir in sauce thickener, bring to the boil and simmer for about 3 minutes.
5
Add the turkey, tomatoes and pasta to the pan, heat and season with salt and pepper. Sprinkle thyme leaves over it.