This creamy pasta dish uses up any leftover turkey you might have after the festive period! A delicious ricotta, pancetta and mushroom flavoured linguine, what's not to love?
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
620
Ingredients
1Tbsp.
olive oil
225g
chestnut mushrooms, quartered
300g
cooked turkey, shredded
75g
diced pancetta
300g
linguine
2tsp.
wholegrain mustard
1Tbsp.
fresh thyme leaves
250g
ricotta
40g
Parmesan, finely grated, plus extra to serve (optional)
Directions
Step 1Heat the oil in a large, deep frying pan over medium-high heat and fry the mushrooms, turkey and pancetta for about 15min, stirring regularly, until the mushrooms and pancetta are cooked, and the turkey is golden.
Step 2Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to pack instructions. Drain well, reserving a mugful of the pasta cooking water.
Step 3Stir the mustard, a large pinch of salt, plenty of freshly ground black pepper and most of the thyme leaves into the mushroom pan. Add the drained pasta, ricotta, Parmesan and a big splash of the reserved cooking water.
Step 4Stir well over medium heat, until the ricotta has broken down into a smooth sauce. Add more reserved cooking water, if needed, for a creamy consistency. Check seasoning and serve sprinkled with remaining thyme and extra Parmesan, if you like.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
