Ingredients
Pasta
- 12 ounces whole wheat spaghetti
Sauce and Vegetables
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 12 ounces white mushrooms, sliced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 package low-fat cream cheese (8 ounces)
- 1 1/4 cups heavy cream
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 2 cups chopped cooked turkey breast
- 1 cup frozen peas, thawed
- 1/3 cup grated Parmesan cheese
Topping and Garnish
- 1/2 cup whole grain breadcrumbs (to taste)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Boil pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.
- Sauté vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes. Stir in the sliced mushrooms and dried thyme, cooking until the mushrooms soften and release their moisture, approximately 4-5 minutes.
- Thicken sauce: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1 minute to cook the flour and eliminate raw taste. Gradually pour in the low-sodium chicken broth while stirring constantly to prevent lumps and form a smooth sauce.
- Combine ingredients: Add the low-fat cream cheese and heavy cream to the skillet, stirring until the cream cheese melts and the sauce becomes creamy and smooth. Mix in the chopped cooked turkey breast, thawed peas, and grated Parmesan cheese. Season the sauce with salt and freshly ground black pepper to your taste. Add the cooked spaghetti to the skillet and toss gently until the pasta is fully coated with the sauce.
- Transfer to dish: Lightly grease a 9×13-inch baking dish and transfer the prepared spaghetti mixture into it. Evenly sprinkle the whole grain breadcrumbs over the top to create a crispy crust during baking.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the casserole is hot and bubbly. If the breadcrumb topping starts browning excessively before the baking time ends, cover the dish loosely with aluminum foil and continue baking until thoroughly heated.
- Garnish and serve: Remove the dish from the oven and allow it to cool slightly. Garnish with chopped fresh parsley if desired, then serve warm for a satisfying meal.
Notes
- Whole wheat spaghetti adds extra fiber and a nutty flavor compared to regular pasta.
- Ensure the turkey is cooked before adding; leftover roast turkey or deli turkey works well.
- Use low-fat cream cheese for a lighter sauce without sacrificing creaminess.
- You can substitute frozen peas with fresh peas during pea season for better flavor.
- For a vegetarian version, omit the turkey and substitute vegetable broth for chicken broth.
- Breadcrumb topping can be replaced with crushed whole grain crackers or panko for added texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
