Turkey-Mushroom Pasta with Maple-Cream Sauce

Turkey-Mushroom Pasta with Maple-Cream Sauce

0 Reviews
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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
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

  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, cook linguine according to package directions, adding parsnips for the last 4 minutes of cooking time. Drain and keep warm.
  3. 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).
  4. Divide pasta mixture among six serving plates. Top with bacon and sprinkle with pepper.

Nutrition information

  • 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:
  • Exchanges: 2½ lean protein, 2 vegetable, 1½ starch, ½ fat, ½ other carbohydrate

Reviews 0