Homemade Fettucine with Creamed Turkey Sauce

Pasta lends itself nicely for a wide variety of sauces.  While tomato and alfredo style sauces are likely the most popular, there really is no end to the types of sauces that can top pastas.  I often pair left overs with fresh vegetables as a pasta topping.  It's quick, easy and oh so delicious plus it is an easy, tasty way to use up left overs.

We have been working on emptying our largest freeze in preparation for our beef on the hoof purchase.  I pulled the last of the frozen left over turkey from the freezer.  It had been frozen with the gravy so I thawed it then used some of the turkey only to make a quick pasta sauce for homemade fettucine noodles.  As an aside, we are loving fresh made pasta.  It is so tasty, beyond dried or store bought fresh!  The fresh pasta stores nicely in the refrigerator too so I can make one batch that will give us two pasta meals for the week.

I cut the turkey into bite sized pieces then stirred into seared mushroom slices and poured a can of condensed mushroom soup over it with almost a full can of milk.  I let the sauce simmer until thickened then topped the cooked fettucine with it.  I garnished with fresh grated Parmesan cheese, sliced green onions, halved cherry tomatoes, shredded carrots and fresh parsley.   It ended up being a rather tasty meal that took almost no time to put together.

Fresh parsley is one of the leading garnishes and for good reason.  Dried parsley lacks the flavour and health benefits that raw parsley has.  Fresh parsley as a garnish is not just for it good looks.  It provides a nice source of Vitamin C, freshens the breath and settles the tummy after a large meal.  Oh and parsley is mildly diuretic reducing water weight gain.  So don't leave it on your plate, indulge in all the health benefits fresh parsley offers.