Indianized penne with turkey
This pasta is so good, you’ll wish you had more leftovers to use up.
If you’re bored at the prospect of yet another monotonous turkey sandwich following your Thanksgiving feast, well, I don’t blame you. Turkey leftovers are synonymous with uninspired, dull meals where the object is just to use up the darn bird you put so much effort into cooking in the first place. Skip the sandwich and try this Indianized penne with turkey instead. Not only will you use up the vast amount of leftovers in your fridge, you’ll probably wish you had more to begin with.
What you need
- 2 tablespoons olive oil
- 1 1/2 cup sliced mushrooms
- 1/4 finely sliced onion
- 1 minced garlic clove
- handful cherry tomatoes, halved
- 1/2 teaspoon cumin seed
- 1/4 teaspoon salt
- 1/2 teaspoon garam (hot) masala (a mixture of spices) – is a blend of ground spices common in North Indian
- 1/2 teaspoon chili flakes
- 2 tablespoons tomato paste
- 1 cup low-sodium broth
- 2 tablespoons cream cheese
- 2 cups chopped spinach
- 1/4 cup finely chopped cilantro
- leftover turkey, shredded or cubed
- 3 cups cooked al dente penne
- reserved pasta water
What you do
- Over medium heat, sauté the sliced mushrooms in olive oil.
- Add onions and cumin seed and sauté until softened.
- Next, add in the cherry tomatoes and cook for a minute, then lower the heat and add the garam masala, salt and chili flakes.
- Once the cherry tomatoes have cooked down slightly, add the tomato paste and broth. Whisk and bring to boil so it thickens.
- Lower the heat to low, then add in the cream cheese, carefully whisking until melted.
- Add the chopped spinach and leftover turkey, stirring until spinach is wilted and the turkey is warmed.
- Turn off the heat. Add a splash pasta water, then add the noodles.
- If desired, top off with grated Parmesan and chopped coriander.
- Stir well to combine and enjoy another turkey meal!
From The Loop