One Pot Pasta

Preparation

1. First, cook the pasta in plenty of salted water until al dente. Drain and set aside.
2. Cut the turkey breast into thin strips. Clean the mushrooms and slice them. Peel and finely dice the onion. Trim the Brussels sprouts and halve them. Quarter larger ones.
3. Heat a little oil in a large pot or Dutch oven and sear the turkey strips on all sides until lightly browned. Season with salt, pepper, and paprika. Remove the meat from the pot and set aside.
4. In the same pot, fry the mushrooms in the cooking juices until lightly browned. Then add the diced onion and sauté until translucent. Once the mushrooms release some liquid, add the Brussels sprouts and mix everything well.
5. Deglaze with the water and bring briefly to a boil. Return the browned turkey strips to the pot.
6. Pour in the cream, reduce the heat, and simmer everything covered for about 10 minutes, allowing the flavours to combine and the vegetables to cook.
7. If necessary, thicken the sauce with a little starch and bring it briefly to a boil until it reaches the desired consistency.
8. Finally, fold in the cooked pasta and mix everything well. Sprinkle with chopped parsley and serve immediately.

Tip: This recipe is wonderfully versatile: instead of Brussels sprouts, you can also use broccoli, zucchini, or spinach – perfect for using up leftovers.