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    Turkey and porcini pasta

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    Turkey and porcini pasta

    Earthy mushrooms and rich miso add savoury depth to lean turkey mince.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4


    1 tbsp olive oil
    500g Essential Turkey Thigh Mince
    30g pack Cooks’ Ingredients Dried Porcini Mushrooms
    ½ x 500g pack frozen soffritto 
    250g chestnut mushrooms, chopped 
    400g can Essential Plum Tomatoes
    1 tbsp brown miso
    30g Parmigiano Reggiano, fnely grated, plus the rind
    300g conchiglie pasta


    1 Heat the oil in a large sauté pan or casserole dish. Add the mince; cook over a medium-high heat for 5-6 minutes, until browned. Meanwhile, boil a kettle. Put the porcini mushrooms in a small bowl and cover with 200ml just-boiled water; set aside to soak for 10 minutes, then drain (reserving the liquid) and roughly chop.

    2 Add the soffritto and chestnut mushrooms to the mince with a pinch of salt and cook for 10-12 minutes, until softened. Add the tomatoes, miso, porcini mushrooms and their soaking liquid, plus the cheese rind. Bring to a simmer and bubble for 15 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon. The mince should be cooked through with no pink meat remaining.

    3 Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Reserve a mugful of the cooking water, then drain. Season the mince mixture; remove the cheese rind. Stir in the pasta, adding a little of the reserved cooking water to help coat it in the sauce. Scatter over the cheese to serve. 

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