Ingredients:
- Parmesan, grated, to serve
- Squeeze of lemon juice
- 4 tbsp fresh parsley, finely chopped
- 1tbsp wholegrain mustard
- 120ml chicken stock
- 180ml double cream
- 300g leftover cooked turkey, shredded
- 3 garlic cloves, crushed
- 150g mushrooms, sliced
- Salt and black pepper
- 100g Brussels sprouts, trimmed and sliced
- 1 onion, sliced
- 2tbsp olive oil
- 300g tagliatelle
Method:
- Bring a large pan of salted water to the boil and cook the tagliatelle according to package instructions.
- Meanwhile, heat half of the olive oil in a pan over a medium-low heat. Add the onion and cook for three minutes until softened. Add the Brussels sprouts and cook for 3-4 minutes longer. Season with salt and pepper, then transfer to a bowl and set aside.
- Heat the remaining oil in the same pan and turn the heat to medium-high. Add the mushrooms and cook for 3-4 minutes until golden brown. Add the garlic and turkey and cook for two minutes. Add the cream, stock and mustard, then return the onion and sprouts to the pan and simmer for five minutes.
- Drain the pasta, reserving some of the cooking water.
- Add the pasta to the pan with the turkey and stir to combine, adding a splash or two of the cooking water to help bind the sauce to the pasta. Season to taste with salt and pepper and stir in half of the parsley. Squeeze over a little lemon juice.
- Divide amongst four bowls and serve topped with the remaining parsley and plenty of grated Parmesan.
