Cauliflower Turkey Tetrazzini Recipe

Name: Cauliflower Turkey Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncooked whole-wheat spaghetti; 5 teaspoons olive oil, divided; 1 cup chopped yellow onion; 1 (8-ounce) package white mushrooms, sliced; 2 tablespoons all-purpose flour; 1/4 cup white wine; 1 3/4 cups unsalted chicken stock, divided; 1 cup whole milk; 1 tablespoon chopped fresh thyme, divided; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 ounces Parmesan cheese, grated and divided (about 3/4 cup); 12 ounces skinless, boneless roast turkey breast, cut into 1/2-inch cubes; Cooking spray; 1/4 cup whole-wheat panko (Japanese breadcrumbs)

Servings: persons

6 ounces uncooked whole-wheat spaghetti
5 teaspoons olive oil, divided
1 cup chopped yellow onion
1 (8-ounce) package white mushrooms, sliced
2 tablespoons all-purpose flour
1/4 cup white wine
1 3/4 cups unsalted chicken stock, divided
1 cup whole milk
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
12 ounces skinless, boneless roast turkey breast, cut into 1/2-inch cubes
Cooking spray
1/4 cup whole-wheat panko (Japanese breadcrumbs)

1
Cook pasta according to package directions, omitting salt and fat. Drain.
2
Preheat oven to 375u00b0.
3
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until golden and most of liquid evaporates. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Stir in wine. Add 1 cup chicken stock. Increase heat to medium-high; cook 2 minutes, stirring until smooth. Add milk; bring to a boil. Cook 4 minutes or until sauce is thickened, stirring almost constantly. Stir in 2 teaspoons thyme, salt, pepper, and 2 ounces Parmesan cheese. Remove from heat.
4
Place remaining 3/4 cup stock and Cauliflower Salad in a blender; process until smooth. Stir into sauce. Add turkey and pasta; toss to combine. Spoon into a 2-quart glass or ceramic baking dish coated with cooking spray.
5
Combine remaining 2 teaspoons oil, panko, and remaining 1 teaspoon thyme in a small skillet; cook over medium heat 2 minutes or until lightly toasted. Stir in remaining 1 ounce cheese; sprinkle over pasta mixture. Bake at 375u00b0 for 20 minutes or until browned and bubbly.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces uncooked whole-wheat spaghetti, 5 teaspoons olive oil, divided, 1 cup chopped yellow onion, 1 (8-ounce) package white mushrooms, sliced, and more.

Yes, Cauliflower Turkey Tetrazzini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Turkey Tetrazzini

How did you like this recipe?

Frequently Asked Questions