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Turkey-Mushroom Pasta with Maple-Cream Sauce
Turkey-Mushroom Pasta with Maple-Cream Sauce
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From: Diabetic Living Magazine
Cooked turkey is combined with pasta, mushrooms and leeks, tossed in a rich maple-cream sauce and sprinkled with crumbled turkey bacon in this 1-hour dinner recipe.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups fresh cremini or button mushrooms, trimmed and thinly sliced
- 2 medium leeks, trimmed and thinly sliced ( ¾ cup)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 6 ounces dried whole-grain linguine or dried multi-grain spaghetti
- 2 medium parsnips, peeled and cut into long julienne strips (2 cups)
- ¾ cup fat-free half-and-half
- ¼ cup reduced-calorie maple-flavored syrup
- ½ teaspoon salt
- 2 cups coarsely shredded cooked turkey
- 2 tablespoons chopped fresh sage or 1½ teaspoons dried sage, crushed
- ½ cup refrigerated or frozen egg product, thawed
- 3 slices turkey bacon, cooked according to package directions and crumbled
- Freshly ground pepper
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1 cup
- Per serving: 320 calories; 7 g fat(2 g sat); 6 g fiber; 41 g carbohydrates; 24 g protein; 65 mcg folate; 54 mg cholesterol; 11 g sugars; 667 IU vitamin A; 14 mg vitamin C; 89 mg calcium; 3 mg iron; 480 mg sodium; 572 mg potassium
- Nutrition Bonus: Vitamin C (23% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2½ lean protein, 2 vegetable, 1½ starch, ½ fat, ½ other carbohydrate
