Cheesy Leftover Turkey Pasta with Veggies
.
Yield
6 servingsPrep
15 minCook
15 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, penne
whole wheat, 8 ounces |
|
| 2 | cups |
cauliflower florets
1/2-inch, or/and broccoli |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 2 ¾ | cups |
milk, low-fat
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 12 | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
swiss cheese
shredded, or gruyere cheese |
|
| 12 | ounces |
turkey
about 3 cups, cooked and shredded, or chicken |
|
| 1 | teaspoon |
dijon mustard
|
|
| 3 | tablespoons |
scallions, spring or green onions
green parts, finely chopped, or chives |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, penne
whole wheat, 8 ounces |
|
| 473 | ml |
cauliflower florets
1/2-inch, or/and broccoli |
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 651 | ml |
milk, low-fat
|
|
| 45 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
swiss cheese
shredded, or gruyere cheese |
|
| 346.8 | ml/g |
turkey
about 3 cups, cooked and shredded, or chicken |
|
| 5 | ml |
dijon mustard
|
|
| 45 | ml |
scallions, spring or green onions
green parts, finely chopped, or chives |
|
Directions
Bring a large pot of water to a boil.
Add pasta and cook for 5 minutes.
Stir in cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more.
Drain, rinse and return to the pot.
Meanwhile, heat oil in a large saucepan over medium heat.
Stir in onion and cook, stirring, until tender, about 3 minutes.
Stir in wine and cook until reduced slightly, 1 to 2 minutes.
Mix together milk, flour, salt and pepper together in a medium bowl and add to the pan.
Bring to a boil over medium-high heat, stirring frequently.
Cook, stirring, until thickened, 1 to 2 minutes.
Reduce heat to low and stir in cheese until smooth.
Stir turkey and mustard into the cheese sauce; cook until heated through, 1 to 3 minutes.
Mix the sauce into the drained pasta and cauliflower.
Sprinkle with chopped scallions or chives.
