I would like to say that the mustard shortage in France is over….
I’d really like to say that, but I can’t.
There are weeks when the shelves have some mustard followed by weeks when there is none.
When there is mustard, and I buy it, I can’t be sure what I’ll get. I normally buy Maille Dijon mustard which is brownish and fairly hot. I haven’t been able to buy that at all.
I have never been able to buy the equivalent of the American French’s Yellow Mustard, which I like to have for potato salad in the summer.
I bought a jar of an unknown brand that looked like it should be Dijon. It turned out to taste exactly like French’s Yellow Mustard – even though it wasn’t yellow.
It’s been an interesting, and enlightening, year so far.
Click here to Pin Pasta with Turkey, Peppers & Mustard SaucePrint
Pasta with Turkey, Peppers, & Mustard Sauce
The 2 mustards and yogurt make a flavorful, creamy sauce for this easy pasta dish. This will be great with l/o turkey during the holidays.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 1 1/4 cup (4oz, 120gr) dry pasta, curly, penne, rigatoni
- 10oz (300gr) turkey breast meat, cut into bite-size pieces
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 – 8 fresh sage leaves
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1 1/2 tbs Dijon-style mustard
- 1 1/2 tbs whole grain mustard
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
- Cook pasta according to package directions. Drain 1 – 2 minutes before done.
- Heat oil in large skillet.
- Add onion, pepper, and sauté until tender, about 5 minutes.
- Add garlic, sage, and sauté briefly.
- Add turkey and sauté 5 minutes longer.
- Add chicken broth, wine, mustards, and stir to combine.
- Cover and simmer 5 minutes.
- Add cornstarch mixture and stir until thickened
- Add yogurt, pasta, cover and simmer 2 – 3 minutes, until pasta is done.
I didn’t do this in ‘1 pan’ because I didn’t have any veggies that needed longer cooking in the sauce. Cooking the pasta and turkey / sauce at the same time was faster.
Substitute sour cream or plain yogurt for the Greek yogurt.
Substitute 1 – 2 tsp of your favorite dried herb for the fresh sage.
- Serving Size: 1/2 recipe
- Calories: 718
- Sugar: 10 g
- Sodium: 961.9 mg
- Fat: 15.6 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 74.8 g
- Fiber: 4.9 g
- Protein: 53.2 g
- Cholesterol: 90 mg
Keywords: pasta, mustard sauce, turkey
For a true ‘1 skillet’ dinner with butternut squash try Turkey & Pasta Skillet Dinner.
In other news….
Covid numbers are going back up. It’s the 8th wave and is expected / hoped that it will be less serious than others. There is talk about reinstating mask mandates. I don’t need a mandate – I’m happy to wear my mask.
The refinery workers are on strike here, which means that gas / petrol / diesel is not being supplied to the stations.
Well…. I don’t have to worry about wearing a mask if I can’t go anywhere.
Bright side and all that.
My pantry is stocked.