Recipe Image

Turkey-Mushroom Pasta with Maple-Cream Sauce

  • 35 m
  • 1 h
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.”


    • 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


  • 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.
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