Creamy Boursin Pasta with Turkey
A delicious way to use up leftover turkey with an easy creamy sauce.
Servings: 4
Calories: 513kcal
Ingredients
- 2 Tbsp butter
- ½ medium onion, diced
- 2 cups sliced mushrooms
- 1 Tbsp flour
- 1-2 cloves garlic, minced
- 1 cup chicken broth lower sodium recommended
- 1 cup milk
- 2 cups chopped cooked turkey
- 1 pkg Garlic and Fine Herb Boursin Cheese 150 g or 5.2 oz
- 1 ½ cups dry fusilli pasta
- ½ cup ladle pasta cooking water
- 1 tsp salt adjust according to sodium in broth
- ½ tsp pepper
- 1 Tbsp fresh minced chives plus extra for garnish
- ¼ cup chopped fresh parsley plus extra for garnish
Instructions
- Sauté onion and mushrooms in butter on medium heat until softening and golden.
- Add garlic and cook for one minute. Sprinkle flour over top and cook, stirring for one more minute.
- Increase heat to medium high and add milk and broth. Cook until liquid is bubbling and thickened, stirring well. Reduce heat to medium low and add chopped turkey. Stir in Boursin cheese until melted. Allow to simmer gently while cooking pasta, seasoning with salt and pepper to taste.
- Cook pasta in salted water until al dente. Drain, reserving about ½ cup of cooking water. Add pasta to turkey mixture and stir to combine.
- Stir in fresh herbs and add about ¼ cup of pasta water. Taste and adjust seasoning if required. Add remaining pasta water and serve immediately.
- Garnish with extra fresh herbs if desired and fresh cracked black pepper.
Notes
Calories are based on 2% milk and lean turkey, mostly white meat.
Nutrition
Calories: 513kcal | Carbohydrates: 36.6g | Protein: 30.9g | Fat: 25.2g | Saturated Fat: 14.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3g | Cholesterol: 120mg | Sodium: 1015mg | Potassium: 761mg | Fiber: 2.9g | Sugar: 8.2g