Turkey-Mushroom Pasta with Maple-Cream Sauce

Cook mushrooms, leeks and garlic in hot oil in a very large nonstick skillet over medium heat about 6 minutes or until mushrooms are tender and leeks are starting to brown, stirring occasionally.

Meanwhile, cook linguine according to package directions, adding parsnips for the last 4 minutes of cooking time. Drain and keep warm.

Add half-and-half, syrup and salt to the mushroom mixture. Cook and stir just until boiling. Add turkey, sage and drained pasta mixture. Cook and toss for 2 to 3 minutes to heat through. Remove from the heat. Add egg and quickly toss to coat (mixture may appear curdled).

Divide pasta mixture among six serving plates. Top with bacon and sprinkle with pepper.