Ingredients
Scale
- 12 oz long, thin pasta (spaghetti, fettucini, bucatini)
- 1 tbsp oil (olive or avocado)
- 3 tbsp butter, divided
- 1 medium onion, diced
- 1 10-oz container mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped or 1/4 tsp dried
- 2 tbsp (1/4 cup) flour (use gluten-free as needed)
- 1/4 cup dry white wine
- 1/2 cup turkey or chicken broth
- 1 1/2 cups whole milk*
- 1/2 cup heavy cream*
- 3/4 cup grated parmesan, divided
- 1 cup frozen peas
- 2–3 cups cooked leftover turkey, chopped (or chicken- rotisserie works great)
- sea salt, as needed
- Herb breadcrumbs (see below)
*Sub 2 cups half and half
Breadcrumbs to top:
3/4 cup plain breadcrumbs
2 tbsp butter
2 tbsp fresh chopped parsley
1/8 tsp garlic powder
pinch salt
To prepare, heat butter over medium-low in a saute pan. Stir in breadcrumbs and cook, stirring, until golden. Stir in garlic, salt and parsley.
Instructions
- Preheat oven to 375. Grease a large casserole dish.
- Cook pasta in heavily salted water. Drain well (do not rinse).
- Heat oil and 3 tbsp butter to medium in a high-sided pan or sauce pot. Add onion and cook until turning translucent. Stir in mushrooms and season. Cook until soft. Stir in garlic and thyme and cook an additional 30 seconds.
- Stir in flour to mushroom mixture. Cook 20-30 seconds, stirring.
- Add in white wine and turn up heat to bring to a simmer. Simmer until reduced by half.
- Slowly pour in broth, stirring until thickened. Slowly whisk in milk, stirring, until thick and creamy. Whisk in cream and cook until hot (DO NOT boil milk and cream!).
- Stir in 1/2 cup parmesan. Taste for seasoning (this should taste well-seasoned, as it will season the whole dish).
- Combine cream sauce with pasta, turkey and peas. Place in oven-safe dish.
- Top with breadcrumbs and additional 1/4 cup parmesan. Bake for 20-25 minutes, until mixture is bubbly.