Turkey & Vegetable Pasta Recipe

Turkey & Vegetable Pasta Recipe
Turkey & Vegetable Pasta Recipe photo by Taste of Home
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Turkey & Vegetable Pasta Recipe

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This recipe freezes beautifully and is a wonderful way to use up leftover holiday turkey and vegetables.—Veronica McCann, Columbus, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

Ingredients

  • 1-3/4 cups uncooked penne or gemelli pasta (about 6 ounces)
  • 1 tablespoon olive oil
  • 3 celery ribs, chopped
  • 1 cup chopped sweet onion
  • 1 cup chopped red onion
  • 1 cup chopped fresh broccoli
  • 1 cup chopped carrots
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 teaspoon poultry seasoning
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 1-1/2 cups sliced baby portobello mushrooms
  • 1 cup frozen peas
  • 2 cups cubed cooked turkey
  • 1-1/2 cups vegetable broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup plain Greek yogurt
  • 2 tablespoons reduced-fat cream cheese
  • 1 tablespoon Worcestershire sauce

Directions

Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer.
Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Yield: 6 servings.
Originally published as Turkey & Vegetable Pasta in Freezer Meals Bookazine 2013, p60

  • 1-3/4 cups uncooked penne or gemelli pasta (about 6 ounces)
  • 1 tablespoon olive oil
  • 3 celery ribs, chopped
  • 1 cup chopped sweet onion
  • 1 cup chopped red onion
  • 1 cup chopped fresh broccoli
  • 1 cup chopped carrots
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 teaspoon poultry seasoning
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 1-1/2 cups sliced baby portobello mushrooms
  • 1 cup frozen peas
  • 2 cups cubed cooked turkey
  • 1-1/2 cups vegetable broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup plain Greek yogurt
  • 2 tablespoons reduced-fat cream cheese
  • 1 tablespoon Worcestershire sauce
  1. Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer.
  2. Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through.
    Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
    Yield: 6 servings.
Originally published as Turkey & Vegetable Pasta in Freezer Meals Bookazine 2013, p60

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