Vegetable turkey pan

Name: Vegetable turkey pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g dried tomatoes; 2 medium-sized onions; 1 Garlic clove; 2 (250 g each) Courgette; 300 g Turkey escalope; 1/2 bunch Thyme; 200 g Tagliatelle; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 7-10 Tbsp black pepper; 1 TABLESPOON Tomato paste; 2 TEASPOONS Instant vegetable stock; 150 g Light cream; 1-2 TABLESPOONS sauce thickener

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g dried tomatoes
2 medium-sized onions
1 Garlic clove
2 (250 g each) Courgette
300 g Turkey escalope
1/2 bunch Thyme
200 g Tagliatelle
7-10 Tbsp Salt
1 TABLESPOON Oil
7-10 Tbsp black pepper
1 TABLESPOON Tomato paste
2 TEASPOONS Instant vegetable stock
150 g Light cream
1-2 TABLESPOONS sauce thickener

Directions

1
Soak the tomatoes in 500 ml hot water. Peel onions and garlic. Chop onions coarsely, garlic finely. Wash and clean the zucchini and cut them into coarse sticks. Wash flesh, dab dry, cut into cubes.
2
Wash thyme, dab dry, remove leaves and chop. Drain the tomatoes, collect the water, cut the tomatoes into small cubes. Cook pasta in boiling salted water for about 8 minutes. Heat oil in a coated pan.
3
Brown the meat all around. Add onions, garlic, thyme and zucchini and fry for 2-3 minutes. Season with salt and pepper. Add tomato paste and sauté briefly. Deglaze with tomato water that has been collected, stir in broth.
4
Add tomatoes and simmer for about 5 minutes at medium heat. Drain the pasta and let it drain. Stir the crème légère into the boiling liquid. Stir in the sauce thickener, simmer for about 1 minute.
5
Fold in the noodles and season with salt and pepper.