Ingredients:

  • 8 oz (225 g) spaghetti or other pasta
  • 2 tablespoons (30 g) unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms, sliced
  • 1 cup (240 ml) chicken or turkey broth
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (5 g) dried thyme
  • ½ teaspoon (2 g) ground nutmeg
  • 4 cups (500 g) cooked turkey, shredded
  • 1 cup (100 g) frozen peas
  • 1 cup (120 g) shredded cheese (e.g., Swiss or mozzarella)
  • Salt and pepper, to taste
  • ½ cup (60 g) grated Parmesan cheese for topping
  • ½ cup (50 g) breadcrumbs
  • 2 tablespoons (30 g) melted butter

Instructions:

  1. Boil water in a large pot, add salt, and cook the spaghetti until al dente. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic; sauté until softened. Stir in the mushrooms and cook until golden brown.
  3. Pour in the broth and heavy cream. Mix in Dijon mustard, thyme, nutmeg, and season with salt and pepper. Allow sauce to simmer for about 5-7 minutes until slightly thickened.
  4. In a large bowl, mix cooked turkey, peas, cooked pasta, and the cream sauce.
  5. Transfer the mixture to a greased casserole dish. Top with shredded cheese and sprinkle with breadcrumbs mixed with melted butter and Parmesan.
  6. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until bubbly and golden brown.
  7. Let cool for a few minutes before serving. Enjoy!