Italian simplicity and elegance: pasta with turkey and mushrooms
. Ciao amici! Today we’re going to make a popular dish from the very heart of the Apennine Peninsula — Italian pasta with mushrooms and turkey. Affordable and easy to make, this pasta dish makes for a brilliant and very filling lunch or dinner. Your family and friends are sure to love it. And the dish will taste even better with ‘Amina’ brand pasta, because ‘Amina’ is a great cook!
We will need the following:
- ‘Amina’ brand durum wheat pasta — 320 g
- Turkey meat (preferably fillet) — 400 g
- Button mushrooms — 250 g
- Hard cheese — 70 g
- Onions – 1–2
- Salt and pepper — to taste
- Oil (preferably olive oil) — 3 tbsp
- Melted butter — 1 tbsp
What to do with all this:
put on the greatest hits of 1980s Italian pop. Then dice the turkey fillet into small cubes. Heat some vegetable oil in a heavy-based frying pan over a high heat, and dice the onion. Add the onion and fry for 5–6 minutes, stirring constantly. Add the turkey to the pan and continue stirring until, after 3–4 minutes, the pieces of meat have lightened in colour and a light crust begins to form. Season with salt and pepper at the end. Add the melted butter and mushrooms, and fry for a further 5 minutes. Drain the pasta, which has been cooked in a saucepan, through a colander and add it to the frying pan with the turkey. Sprinkle grated cheese over the hot pasta, add the herbs and cover the pan with a lid for a few minutes. The dish is then ready to serve.
‘Buon appetito!’, as the Italians say.
