Wednesday, April 16, 2014


This well-loved favorite has evolved over the years. The fact that it's a good solid main dish helps sell it both for me and for my husband. Here's how my recipe looks today.

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Yields 4 serving
Total Time: 30-45 minutes


3 mushrooms, thinly sliced
1 tablespoon butter
2-3 tablespoons olive oil
1/2 an onion, chopped
1 cup veggie rotini pasta (or use regular or wheat)
1 cup rotini pasta
1/2 pound ground turkey (or use ground beef)
Salt and pepper
2 tablespoon flour
1 1/2 cups water
2 beef bullion cubes (enough to yield 2 cups broth)
1/2 teaspoon Worcestershire sauce
3/4 cup nonfat Greek yogurt or sour cream


1) In a large frying pan add butter and mushrooms and cook over medium or medium low heat, stirring frequently at first to coat all the mushrooms in melted butter. If pan becomes dry, add olive oil, 1 tablespoon at a time.  (I needed to do this twice.) Continue cooking 10-20 minutes and flipping mushrooms every 4 minutes until sides are browned. My husband prefers his cooked until almost all the water has evaporated out of the mushrooms. It's delicious, but most people cook their mushrooms closer to the 10 minute mark than the 20 minute mark. It's all about preference.

2) Meanwhile, in a small saucepan boil water and cook pasta according to package directions. Yes, you can cook veggie rotini pasta and regular pasta in the same pot. As long as the pasta is the same size, it will cook at the same time. The same goes for wheat pasta and white pasta.

3) Meanwhile, in a separate frying pan cook onion in 1 tablespoon oil over medium heat for 3-5 minutes until onion starts to become clear. Add ground turkey, lightly salt and pepper, and break into little pieces as it cooks.

4) Next make a roux. Roux are a mixture of fat and a flour cooked on low to be used as a thickener in sauces. It's French and fun sounding, but it's also pretty simple.
You need fat for a roux. The onions absorbed all the olive oil, and the meat was lean, so there isn't any extra fat in this pan. However, there's a tablespoon or 2 of fat--olive oil and butter--on the mushrooms, so I'll use that. If you don't have any fat left, add 1 tablespoon of olive oil to your meat.
There's plenty of fat on these to make a roux. These ones are very done, as my husband prefers, but you don't need to cook yours this long.
How I did it: Add mushrooms and fat to the meat and onions, then add your thickener, the flour. Stir and cook until absorbed, then cook 1 minute more (about 3 minutes total).

5) Add water, bullion cubes, and Worcestershire sauces to the meat. Over medium heat, bring to a boil, then immediately turn to low. Simmer until thickened, about 4 minutes. 
6) Stir in drained pasta and Greek yogurt or sour cream.
Greek yogurt works well, but sour cream is more traditional. I've tried them both and have been equally happy.
Also, yes I'm aware that you use 2 cups worth of bullion cubes for only 1 1/2 cups water, but remember you're also seasoning the Greek yogurt/sour cream.
This serves 4. 

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1 comment:

  1. Julie, love this recipe too---love that it has the lower fat option..Had fun checking out your site this evening. Thanks for swinging by onlinesisterhood. We are a new blog too:) We are following you on Pinterest and would love to keep in touch. You should come back and check out where we party:) Have a great weekend.