Linguine With Turkey & Mushrooms

This linguine dish combines the lean protein of turkey with the earthy depth of fresh mushrooms and the bright acidity of plum tomatoes. The sauce is built with aromatic herbs like thyme, rosemary, and oregano, deglazed with dry vermouth for a sophisticated flavor profile. It is a comforting yet elegant meal that comes together quickly, making it perfect for weeknight dinners. The texture is delightful, with al dente pasta coated in a reduced, savory sauce that isn't too heavy. Serve it as a main course for a satisfying family meal that feels homemade and hearty.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 335.4

Dietary: Diabetic

Description

This linguine dish combines the lean protein of turkey with the earthy depth of fresh mushrooms and the bright acidity of plum tomatoes. The sauce is built with aromatic herbs like thyme, rosemary, and oregano, deglazed with dry vermouth for a sophisticated flavor profile. It is a comforting yet elegant meal that comes together quickly, making it perfect for weeknight dinners. The texture is delightful, with al dente pasta coated in a reduced, savory sauce that isn't too heavy. Serve it as a main course for a satisfying family meal that feels homemade and hearty.

Ingredients

2 md Onions
1/2 teaspoon Salt
1/2 pound Mushrooms, fresh
1/4 teaspoon Pepper
2 md Plum tomatoes
1/2 cup Dry vermouth or white wine
2 tablespoon Olive oil
1/2 cup Chicken stock
2 cup Turkey, cooked
1/8 teaspoon Hot red-pepper sauce
1/8 teaspoon Thyme, dried
12 oz Linguine
1/8 teaspoon Rosemary, dried
4 tablespoon Butter; softened
1/8 teaspoon Oregano, dried
1 tablespoon Parsley, fresh; minced

Directions

1
Peel and thinly slice the onions.
2
Clean and slice the mushrooms.
3
Cut the plum tomatoes into 1/2-inch dice.
4
Heat olive oil in a large skillet over medium-high heat.
5
Add the onions and mushrooms and saut until softened, about 3 minutes.
6
Add the cooked turkey, thyme, rosemary, oregano, salt, pepper, diced tomatoes, and vermouth.
7
Bring the mixture to a boil.
8
Reduce heat and simmer for 2 minutes.
9
Add the chicken stock and simmer until the sauce has reduced to 3/4 cup, about 5 minutes.
10
Stir in the red-pepper sauce.
11
Remove the skillet from heat, cover, and keep warm.
12
Bring 6 quarts of water to a boil in a large pot.
13
Add 2 tablespoons of salt and the linguine.
14
Boil until the pasta is al dente, about 9 minutes.
15
Drain the pasta.
16
Toss the drained pasta with the butter and the turkey sauce over very low heat.
17
Adjust seasoning with additional salt and pepper if needed.
18
Sprinkle with fresh minced parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 335.4kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 1.7g9%
Cholesterol 82.8mg28%
Sodium 77.2mg4%
Total Carbohydrate 8.7g3%
Dietary Fiber 2.1g9%
Sugars 4.5g
Protein 37.6g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dried herbs (thyme, rosemary, oregano) can be added along with the turkey and vegetables. If using fresh herbs, add them at the end of cooking to preserve their flavor.

You can substitute cooked chicken or shrimp for the turkey if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.

For a richer sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese at the end.

Keywords: linguine, turkey, mushrooms, pasta, italian, vermouth, tomatoes, herbs, thyme, rosemary, oregano, weeknight dinner, easy pasta, healthy dinner, low fat, protein, vegetables, garlic, onion, quick meal

Read it online: https://www.chefs-mate.com/recipe/linguine-with-turkey-mushrooms/