MY BROWN SAUCE TURKEY MEATBALL PASTA with “AJICITOS DULCES”, or RED SWEET PEPPERS, BABY BELLA MUSHROOMS, BASIL AND FETA CHEESE
Craving for pasta tonight? No problem, my recipe is really yummy, healthier and quick to make. Again, I know I sound like a broken record; however, please don’t be intimidated by the ingredients list, smile. The reward is a tasty and nice looking dish that will satisfy your initial craving, ha, ha. Enjoy!
Approximate Prep and Cooking Time: All this happens in under 30 minutes
Approximate Cost: $8.60 or $4.30 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
½ lb. 99% fat free ground turkey ($3.00)
2 tbsp. Panko (.35)
3 large mushrooms, sliced (.50)
3 small “cachucha: sweet red peppers (or ¼ of a red bell pepper) (.40)
1 large garlic (.20)
1 tbsp. dried onion flakes (.30)
1 ½ cup of beef broth ($1.15)
1/3 of a whole wheat pasta box (.85)
1 tsp. Adobo (.30)
1 tbsp. Angie’s Basting Oil (.45) (See my link below)
½ tbsp. cornstarch dissolved in 1 tbsp. beef broth (.10)
2 tbsp. Feta cheese (.70)
1 handful of basil springs for garnishing (.30)
Season the turkey with Adobo, onion flakes and ½ tsp. basting oil, Panko and make the turkey balls.
Chop the mushrooms, sweet red peppers and garlic. Set aside.
Cook the pasta according to the package directions.
Add 1 tbsp. of basting oil to a skillet and sauté the turkey balls, when golden, add the chopped/sliced mushrooms sweet red peppers and garlic, stir until translucent.
In a measuring cup, with ¼ cup of water, add a tbsp. cornstarch and stir until dissolve.
Add 1 ½ cups of beef broth to the skillet with the turkey balls and bring it to a boil.
Add the cornstarch mixture to the skillet and stir until the sauce begins to thicken.
Reduce heat, drain the pasta (and save some of the salted water as needed) and add the pasta to the turkey meatballs brown sauce, stir until all the sauce is incorporated.
Garnish accordingly with Feta cheese and basil and serve immediately.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.