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Turkey Portobello Pasta

 Turkey Portobello Pasta
With portobellos and a host of seasoning, this turkey pasta dish is truly special. From Heather Fergeson of Idaho Springs, Colorado, it’s perfect for guests, but since it’s so quick, you can make it any night at all!
4 ServingsPrep/Total Time: 25 min.


  • 6 ounces uncooked spaghetti
  • 2 cups cubed cooked turkey breast
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup water
  • 3/4 cup sliced baby portobello mushrooms
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded Italian cheese blend
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon dried parsley flakes


  • Cook spaghetti according to package directions. Meanwhile, in a large
  • saucepan, combine the turkey, soup, water, mushrooms, rosemary,
  • Italian seasoning, onion powder and garlic powder. Bring to a boil.
  • Reduce heat; simmer uncovered, for 5-7 minutes or until heated
  • through and mushrooms are tender.
  • Remove from the heat. Whisk in Italian cheese and sour cream until
  • smooth. Drain spaghetti; place in a serving bowl. Top with turkey
  • mixture, Parmesan cheese and parsley. Yield: 4 servings.

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Turkey Portobello Pasta (continued)

Nutritional Facts: 1 cup turkey mixture with 3/4 cup spaghetti equals 416 calories, 12 g fat (6 g saturated fat), 81 mg cholesterol, 502 mg sodium, 42 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.