9Ingredients
200Calories
30Minutes

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 5 1/4 ounces tagliatelle
  • 2 carrots (peeled and sliced into thin strips)
  • 4 turkey breast steaks (about 4.5 oz each)
  • 1 tablespoon sunflower oil
  • 3 1/2 ounces shallots (peeled and halved)
  • 8 3/4 ounces mushrooms (wiped clean and quartered)
  • 1 tablespoon thyme (fresh chopped, plus sprigs to garnish)
  • 3/4 cup evaporated milk

Directions

  1. Soak the porcini mushrooms in 1 cup of warm water for about 30 mins.
  2. Cook the pasta in a large pan of lightly salted water according to the package instructions, adding the carrots to the pan for the last 2-3 mins cooking time.
  3. Meanwhile, season the turkey steaks. Heat the oil in large frying pan, then add the steaks and fry for 3-4 mins on each side until golden and cooked through. Remove from the pan, cover and keep warm. Add the shallots and sliced mushrooms to the pan juices and fry gently for 7-8 mins until tender. Add the chopped thyme and the porcini mushrooms with their soaking liquid. Stir in the evaporated milk and bring to a boil. Simmer for 5-10 mins. Season to taste.
  4. Drain the pasta and carrots and arrange on serving plates with the turkey steaks and mushroom sauce. Garnish with thyme sprigs and serve immediately.
Discover more recipes from RecipesPlus

NutritionView more

200Calories
Sodium3%DV80mg
Fat12%DV8g
Protein16%DV8g
Carbs9%DV26g
Fiber8%DV2g

PER SERVING *

Calories200Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat2.5g13%
Trans Fat
Cholesterol25mg8%
Sodium80mg3%
Potassium590mg17%
Protein8g16%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Chris W. 18 Mar 2016
I might have substituted croquette potatoes for the tagliatelle as the sauce did not reduce as much as I thought it would. Maybe a little thickening agent in the evaporated milk or perhaps use single cream. Pleasant enough dish though. Thanks