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Turkey and porcini pasta
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Earthy mushrooms and rich miso add savoury depth to lean turkey mince.
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.
Typical values per serving:
This recipe was first published in Fri Dec 10 07:38:21 GMT 2021.
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