Ingredients
Units Scale
What you’ll need Using Leftovers:
- 1 box Jovial Tagliatelle pasta
- 2 cups Turkey, diced
- 2 cups diced veggies: zucchini, green beans, broccoli, cauliflower, Romanesco, sugar snap peas or petit peas.
- Season with 1–2 tsp. or more of: garlic granules, Italian seasonings blend
- 1–2 Tbsp. butter or goat butter or olive oil
- 11–16 oz Leftover Mushroom gravy or Cream of mushroom soup
- 1 cup grated cheese: goat or sheep cheese, mozzarella, feta, pecorino Romano, dairy free nut cheese. OR a combination of preferred cheeses
- 1 tsp. Malden’s Flake Sea Salt, smoked or regular
- Fresh ground pepper to taste
- 9x9 baking dish
Instructions
Using leftovers: You can double or triple this recipe for a crowd!
- Cook Jovial gluten free Tagliatelle pasta according to directions. Rinse and set aside until ready to use. If noodles get sticky, rinse in warm water.
- In a large skillet add oil. Once hot, add the vegetables, cover and cook until browned on both sides and fork tender.
- Add diced turkey.
- Add the seasonings.
- Add in mushroom gravy or cream of mushroom soup and combine with turkey veggie mushroom medley.
- Add the pasta into a 9 x 9 baking dish, then top and mix together with the Turkey veggie sauce.
- Top with grated cheese, smoked flake salt and pepper.
- Bake in a pre-heated 350-degree oven for 20 minutes until hot and bubbly.
- Serve with a salad and toast.
Baking a Fresh batch?
- Protein swaps: fresh chicken, cooked and diced, cooked beans, and or just vegetables.
- Cheese swaps: Use dairy free cheese, goat or sheep cheese.
- Pasta Swaps: Use your favorite pasta shape!
- Mushroom gravy/sauce: Make our mushroom soup recipe that doubles as a gravy or buy a canned gluten free mushroom soup. Always read the labels.
- Prep Time: 10 mins
- Cook Time: 20 mins