Everything I make seems to be orange lately….
It’s either butternut squash, pumpkin, or a tomato sauce, which should be red, but then I add yogurt and paprika or, in this case, horseradish, and it turns orange.
For the curious…. this is what it really looked like. There might have been an orange tomato in there, too….
This is based on Turkey Cutlets with Horseradish.
I loved the sauce and finishing it with pasta in the skillet seemed like a good idea,
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Skillet Pasta with Turkey and Horseradish Sauce
This is an easy pasta with a slightly hot sauce…. Perfect for cold winter nights.
I used raw turkey but if you have leftover, cooked turkey add it at the end, with the pasta, just to heat through.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 12oz (360gr) turkey, cut into bite-size pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1 3/4 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
- 3 tbs prepared horseradish sauce
- 1 tbs Dijon-style mustard
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tbs olive oil
- 1 1/4 cups dried pasta, curly macaroni, rigatoni
- Cook the pasta according to package directions.
- Drain pasta 1 minute before it would be done.
- Heat oil in medium nonstick skillet.
- Add onion, celery, garlic, and sauté about 5 minutes.
- Add paprika and sauté briefly.
- Add turkey and stir-fry until cooked through, about 5 minutes.
- Add tomatoes, reserved juices, mustard, and oregano.
- Reduce heat and simmer, uncovered until sauce starts to thicken.
- Add pasta, stir well and cotinue to simmer until pasta is done and sauce thick.
- Stir in horseradish and yogurt.
- Remove from heat and serve.
My horseradish sauce is not very hot so I use 3 tbs. If yours is hot adjust accordingly.
Keywords: pasta, turkey, horseradish sauce
We have driven past the Chateau de Biron many times but have never gone inside. (There is more info on the French wiki site Chateau de Biron). We stopped once, when the dogs were puppies and we were doing leash training, but we just got to walk around the outside.
When the family was here we went in.
It’s a big complex, almost more like a small village than a castle. It was built during the 12th century, and, like most castles, has had a colorful past.
And, like most castles was added on to, rebuilt, remodeled, etc. by each new owner.
So while some parts are very old, some are relatively new, only 400 or 500 years old.
Some bits were even fixed up only 200 years ago!
More next time…
3 thoughts on “Skillet Pasta with Turkey and Horseradish Sauce’; a castle”
That castle is wonderful! All the rich history behind it, then hands that built it, the feet that have walked it over hundreds of years.
I’ll have to save this recipe for later. We are turkied out. Literally. Thursday it was the roast turkey, Friday, it was turkey sammies, yesterday, it was turkey and mushrooms over leftover mashed potatoes…I want to make turkey pot pie, but that will have to wait until tomorrow. I can’t take anymore. And then turkey schtoop later in the week.
I like leftover turkey,,,, but there are limits. When I do it I usually toss it all into soup.
I love all the old castles, but, in this area they tend to leave them bare. A little hint (furniture, dioramas,) at what life was like would be nice.
Its been many years now since I cooked a turkey but I recall endless leftovers and reinventions !!
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