Creamy Pasta with Turkey, Mushrooms, and Old Cheddar

Revised 2013 Apr 29

6 servings


4 cloves garlic, thinly sliced
8 ounces mushrooms, thinly sliced
3 tablespoon butter
3/4 cup turkey stock
1/2 cup cream
1/4 cup milk
2 cups cooked turkey, diced
salt and ground black pepper
1/3 pound aged Cheddar cheese, shredded
4 cups cooked long pasta (8oz dry), (spaghetti, fettuccini or linguini, etc.)
1/2 cup sun-dried tomatoes, rehydrated or oil-packed, julienned
1/2 cup baby spinach, chopped
2 tablespoons pine nuts, toasted


In a large frying pan, melt butter over medium-high heat and cook mushrooms until begining to brown. Remove from pan and set aside.

Sauté the garlic for thirty seconds then add tomato and cook for another minute. Pour in the stock and bring to a boil. Add cream, milk, mushrooms, turkey, salt and pepper; simmer for a few minutes, without boiling, until heated through. Set aside 1 oz of cheese for garnish. Add remaining cheese to pan and melt over medium heat, stirring well.

Add cooked pasta, spinach, and pine nuts. Stir well, heat through and serve immediately, sprinkled with cheese.

If you didn't make stock with the turkey carcass then you'll have to use chicken stock from a can or perhaps some wine.I've increased the stock/milk/cream because I thought there was too little sauce. You may wish to add even more.
It would easily take 2 or 3 times as much spinach

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