Easy noodle dinner made with leftover turkey, veggies, and cream sauce.
Dice carrots and slice onions thinly. Pour broth and heavy cream into the cups so it's ready to use.
Cook noodles according to the package instructions. You can save some time by cooking noodles at the same time as preparing veggies and sauce.
Once noodles are al dente, strain off water and set noodles aside.
Preheat a large cooking pan over medium heat. Add oil to saute veggies.
Add onion to the pan and cook until transparent. Add carrots and cook both, stirring once in a while, until onions are golden brown.
Smash garlic and add it to the pan. Cook until garlic is fragrant.
Add peas and cook for a couple of minutes.
Sprinkle flour over the veggies, mix well and cook for a minute or so, while constantly stirring.
Keep stirring and slowly pour in broth. Keep stirring to make sure the sauce is smooth.
Pour in heavy cream while still stirring. Stir slowly as the mixture begins to thicken. Season with salt and pepper.
Add turkey and cook for a couple of minutes.
Add pasta and carefully mix until pasta, sauce, veggies, and turkey are all evenly combined.
Take off heat and serve.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.