This is the best EVER Turkey Tetrazzini – this cheesy, creamy pasta dish with mushrooms and peas makes leftover turkey delicious again.
Step 1 Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.
Step 2 Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.
Step 3 Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.
Step 4 Add pasta, leftover turkey, mushrooms and peas, tossing well to combine and cooking for 2 minutes or so until heated through. Garnish with parsley and extra parmesan cheese, then serve and enjoy.
Storing and Reheating Keep any leftovers in an airtight container in the fridge for up to 5 days. To reheat just a small amount, heat for 1-2 minutes in the microwave in a microwave-safe dish. To reheat the rest in a casserole dish, preheat the oven to 325° and bake for 20-30 minutes, or until hot throughout.
Freezing this Recipe If you have a lot of leftovers, or you just want to prepare it ahead of time, freeze the tetrazzini for up to three months in an airtight container. To reheat from frozen, thaw in the fridge overnight and bake at 350° for about 30-40 minutes until it is hot and bubbly.