Turkey Meatballs and Pasta in Cream Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms. Ingredients:
3 tablespoons olive oil |
1 cup scallions, finely minced and divided |
1 1/4 teaspoons salt, divided |
3/4 teaspoon freshly ground pepper, divided |
8 ounces white or shiitake mushrooms, sliced |
2 tablespoons all-purpose flour |
2 1/2 cups chicken broth |
1/4 cup fine, dry breadcrumbs |
1/3 cup milk |
1 cup freshly grated parmesan cheese, divided, plus more for serving |
1 large egg |
1 pound ground turkey |
2 garlic cloves, minced |
3 tablespoons minced fresh flat-leaf parsley |
2/3 cup heavy cream |
1 pound dried pasta, such as rotini, cooked according to package directions |
Directions:
1. Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.
2. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and next 4 ingredients in a separate bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
3. Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add remaining 1/2 cup Parmesan, and stir until sauce is slightly thickened.
4. Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional Parmesan.
|
|