Turkey and Mushroom Creamy Pasta

Unlike most people we don't have to deal with turkey leftovers on Boxing Day and the days after as we don't have turkey on Christmas Day. We usually have goose which may seem rather posh but there are good reasons for it. My nan's father grew up surrounded by geese on farms in Norfolk (there is the legendary tale of the nose-biting goose) so goose was common in those parts. Also the Sunday before Christmas we used to have a large family gathering in which turkey was served in order to feed the masses.

Since other people must have been fed up with turkey by New Year it was no surprise we found a turkey breast joint reduced in the supermarket. We had it for our first Sunday roast of the year and as usual had a bowl of leftovers for another meal. With Master JibberJabber starting his first swimming lessons this month we needed something quick and filling to make after he came back. This hits the spot as the sauce is made in the time the pasta takes to cook. Considering how quick Master wolfed this down I think it did the job.

Equipment: 2 large saucepans

Ingredients

1 tbsp oil

1 Onion, sliced

10 oz (300g) Cooked turkey or chicken, diced

4 Mushrooms, sliced

¼ pint (140ml) Vegetable or chicken stock

1 tbsp (15ml) Cornflour and 1 tbsp (15ml) water to mix

284-300 ml Single cream (I use Emlea Light)

Black pepper for seasoning

10 oz (300g) Pasta to serve

Method

1. Cook the pasta as per packet intructions.

2. Heat the oil in one of the saucepans. Add the onion and fry until it starts to soften and then add the turkey and mushrooms and cook for a few more minutes.

3. Pour the stock into the pan, mix in and bring to the boil.

4. Combine the cornflour and water and pour in.

5. Reduce the heat and pour in the cream and add black pepper to taste. Make sure the cream doesn't boil.

6. Drain the pasta once cooked and serve immediately.

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