Mix up your weeknight pasta with a healthy serve of turkey mixed in a creamy pasta with mushrooms and broad-beans.
Ingredients
500g Steggles Turkey Shortcuts Mince
375g wholemeal fettuccine
1 tblsp olive oil
4 shallots, chopped
2 cloves garlic, crushed
300g mixed mushrooms, sliced
1/4 cup dry white wine
375ml can Light and Creamy evaporated milk
1 tblsp thyme leaves
1/4 cup chopped parsley
1/2 tsp finely grated lemon rind
Method
Cook fettuccine according to packet directions. Cook broad beans in boiling water for 5 minutes, refresh under cold water and then peel and discard shells
Meanwhile, heat oil in a deep frying pan and cook shallots, garlic and mushrooms until mushrooms are beginning to turn golden. Remove from pan, set aside.
Add mince and cook until browned all over, breaking up any large pieces with a wooden spoon
Return mushrooms to pan, pour in wine and evaporated milk, add herbs and lemon rind. Season with salt and pepper. Bring to boil. Reduce heat and simmer for 4-5 minutes.
Stir through broad beans and warm through. Serve sauce over fettuccine
