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Melt 6 tablespoons butter in a deep skillet or large saucepan and sauté onion and pepper. Cook until onion and peppers are soft, 4 – 5 minutes. Stir in garlic and cook 2 minutes more. Add mushrooms, salt, pepper, fresh and dry thyme, paprika and cook stirring occasionally until mushrooms are soft and have released their liquid, about 5 – 6 minutes. Dilute flour in wine and stir into mushrooms mixture together with the stock. Continue cooking, stirring, until mixture thickens and sauce covers the back of a spoon. Correct seasoning.
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Cook fettuccine in salted boiling water for 8 to 10 minutes or until al dente. Drain and set aside.
Butter an ovenproof baking dish or casserole with the remaining butter and set aside.
When the sauce has thickened, add cooked and drained fettuccine, turkey, parsley and parmesan cheese and mix until combined. Add milk if a lighter sauce is desired. Correct seasoning.
Transfer to the prepared baking dish or casserole and top with dry bread crumbs. Bake in preheated oven to 375°F (190°C) until golden brown. Serve immediately.
Try other recipes with pasta:
Pasta with smoked trout and vodka sauce
Spaghetti with curried chicken and vodka sauce |
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