Pasta With Mushrooms And Turkey
This pasta has become one of our co-founder @awawchaan favorites recently. She realizes that added broth to this pasta was a great idea. Creamy and comforting, sprinkled with crushed crispy turkey and thyme to liven it up, this pasta dish is super satisfying. Here's the recipe that you can try at home.
60 ml plus 2 tablespoons olive oil
50 gr thinly sliced turkey (about 6 slices)
150 gr Oyster mushrooms, torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon dried thyme (you can use the fresh one as well), plus more for serving
salt, freshly ground pepper
200 ml chicken broth
300 gr linguine
50 ml heavy cream
2 tablespoons unsalted butter
Heat 60 ml oil in a medium pot. Arrange Turkey in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of turkey into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
If you're fasting tomorrow, maybe it can be an option for your sahoor or ifthar.