Ingredients
- 85 grams unsalted butter
- 1 red onion (medium onion, chopped)
- 500 grams mushrooms, thinly sliced (button)
- 1 red capsicum, seeded, stemmed and chopped
- 30 grams all-purpose flour (plain)
- 250 ml chicken stock (or turkey stock)
- 250 ml milk
- 250 grams cooked turkey meat (diced, 2 cups)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons sherry
- 500 grams dry spaghetti pasta (cooked according to packet instructions- al dente)
- 1/2 cup peas (frozen)
- Salt and freshly ground black pepper
How to Make
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Step 1: Heat the oven to 180C.
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Step 2: Melt the butter in a large saucepan over medium-high heat then add the onion and cook onion until soft, about 5 minutes. Add the mushrooms and the capsicum and cook another 5 minutes. Add the flour and cook for 2 minutes then pour in the stock and the milk and cook until thick, about 5 minutes & then reduce the heat to medium and stir in the turkey, half the cheddar, the parmesan and sherry. Stir until the cheese has melted.
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Step 3: Drain the cooked to al dente spaghetti, and add the cooked spaghetti to the saucepan with the sauce and stir in the peas. Season with salt and pepper to taste and spread evenly into a baking dish. Top with remaining Cheddar and bake until golden and bubbly, about 35 minutes.
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Step 4: Let rest 5 to 10 minutes before serving.
We hope you enjoy this recipe!
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