An American mid-century classic: a creamy, baked pasta dish featuring tender turkey and mushrooms in a rich parmesan-infused sauce.
400 gTurkey whole
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50 gButter
0.5 cupCream
60 gParmesan cheese
200 gMushrooms
250 gPasta
1.5 cupsChicken Broth
0.5 cupFlour
Preheat your oven to 190°C. Boil the spaghetti in salted water until just al dente, then drain.
In a large skillet, sauté mushrooms in 20g of butter until browned; remove and set aside.
In the same skillet, melt the remaining butter and whisk in flour. Gradually pour in broth and cream, stirring until thickened.
Stir in half of the parmesan, the turkey, mushrooms, and the cooked spaghetti until well combined.
Transfer the mixture to a greased baking dish, top with the remaining parmesan, and bake until bubbly and golden on top.