If you have extra turkey or tofurky, the nonmeat turkey substitute, you can easily turn your leftovers into a delicious pasta dish meal after the big feast. At our home, we don’t eat meat, so we use turkey or chicken substitutes. However, whether you use real turkey or tofurky it still makes for a yummy recipe. This is turkey or tofurky pasta dish is a big dish so you can half this one or freeze half for a later delight.
- 1 (16 ounce) package linguine pasta
- 1/2 cup butter
- 3 cups sliced fresh mushrooms
- 1 cup minced onion
- 1 cup minced red bell pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups chicken or vegetable broth
- 2 cups shredded sharp Cheddar cheese
- 1 (10 ounce) package frozen green peas
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups chopped cooked turkey or chicken meat substitute (such as Beyond Meat or Morning Star products)
- 1 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F.
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion, and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken or vegetable broth; cook, stirring, until heated through.
- Stir in pasta, Cheddar cheese, peas, Worcestershire sauce, salt, pepper, and turkey or meat substitute. Mix well and transfer mixture to a lightly greased 11×14 inch baking dish.
- Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated thoroughly.