Pasta with Spinach and Turkey Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spahetti
- 400 g turkey meat
- olive oil
- 1 onion (s)
- 100 g cherry tomato (s)
- 300 g spinach
- 0.25 liter ¼ milk
- vegetable broth, instant
- 130 g sour cream
- salt and pepper
- possibly ginger if necessary
- possibly sour cream or sauce thickener
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Cut the turkey meat into strips and fry in olive oil. Dice the onion, add to the meat and fry. Wash the tomatoes, cut in half and add to the meat. Add the spinach to the meat and fry briefly. Deglaze everything with the milk. Add the vegetable stock and sour cream and stir in. Season with salt, pepper and ginger (you can also omit) to taste. Simmer for a few minutes on a low flame until a creamy consistency is achieved. If the sauce is too runny, stir in some sour cream or a tablespoon of sauce thickener. If it is too thick, add a little more milk.
- Arrange with the spaghetti on plates and serve sprinkled with parmesan.
- Also tastes good for children (instead of spaghetti use smaller noodles such as penne or fussili)
- Note: For fresh spinach - wash the spinach and cook in hot water for about 8 minutes.
- For frozen spinach - defrost the spinach and wring out the water.
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