This Turkey & Vegetable Tetrazzini recipe includes an assortment of vegetables, creating a healthier low-carb alternative. Of course, the luxurious mushroom cream sauce is an essential element to bring it all together.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 6Servings
Calories: 600kcal
Author: Judy Purcell
Ingredients
2tablespoonsextra virgin olive oil
1cupcauliflower -- cut into bite-sized pieces
1cupzucchinisliced into 1/4" thick rounds and halved
1smallred bell peppersliced
3tablespoonsbutter
1 smallsweet yellow onionchopped fine
2clovesminced garlic
2cupsbutton mushroomcleaned and sliced
2tablespoonswhole wheat flour or sweet rice flour for GF
1/2teaspoonsmoked paprika
2teaspoonsfresh thyme leaves or 1/2 tsp dried thyme
Cook pasta according to package directions and set aside.
Saute cauliflower, zucchini, and bell pepper in olive oil in a large skillet over medium heat, season with salt and pepper, and cook until vegetables are just fork-tender and lightly browned in spots. Remove from skillet and reserve on a platter.
In the same skillet, add butter and cook onions over medium heat until onions begin to brown at the edges, about 6-8 minutes. Add mushrooms and garlic to the onions and cook until mushrooms are soft and have released their liquid.
Sprinkle mushroom and onion mixture with flour, paprika, thyme, salt, and pepper; stir to incorporate and cook for 2 minutes. Add the wine and chicken stock to the skillet and cook over medium heat, stirring to loosen any browned bits, for 2-3 minutes.
Add cream to the skillet and bring to a low boil, reduce heat and simmer for 10-15 minutes, or until sauce is thickened and coats the back of a spoon.
Add turkey, Parmesan cheese, reserved vegetables, pasta, and parsley to the mushroom sauce and stir to combine. Season with salt and pepper, to taste.