Christmas Turkey Cream Pasta

Ingredients

• 227 g Whole wheat rotini or penne pasta
• 30 tbsp Olive oil
• 200 g Fresh mushrooms
• 75 g Red bell pepper
• 1 tsp Dried thyme
• 1/4 tsp Ground nutmeg
• 60 g Whole wheat flour
• 480 ml Low-sodium chicken broth
• 360 ml Skim milk
• 120 g Heavy cream
• 560 g Cooked turkey
• 50 g Toasted sliced almonds
• 160 g Frozen peas
• 40 g Dried cranberries
• 25 oz Grated Parmesan cheese
• 1/2 tsp Fresh rosemary leaves

Instructions

1. Preheat the oven to 200°C and grease the baking dish
2. Cook the pasta until just under the package directions by a few minutes, then drain and set aside
3. Heat olive oil and sauté the mushrooms, red bell pepper, and thyme for a few minutes
4. Stir in whole wheat flour until combined, and cook over low heat for a short while
5. Gradually pour in chicken stock and skim milk while stirring constantly; add cream and ground nutmeg, bring to a boil, then simmer for a few minutes until thickened
6. Mix in turkey, toasted sliced almonds, frozen peas, dried cranberries, and the pasta until well combined
7. Pour into the baking dish and sprinkle Parmesan over the top
8. Bake until bubbly and golden on top
9. Remove and let cool for a short while, then sprinkle with rosemary leaves

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