Mushroom and pepper casserole with turkey

Ingredients for 2 servings:

• 250 g pasta
• salt water
• ½ onion(s)
• 1 garlic clove(s)
• 4 large mushrooms, brown
• 4 large oyster mushrooms
• 4 large mushrooms (shiitake)
• ½ red bell pepper(s)
• 2 turkey schnitzels
• 250 ml milk
• ½ cup cream
• salt and pepper
• ½ tsp vegetable broth, instant
• Paprika powder, extra hot
• Herbs of Provence
• oregano
• Basil, dried
• Cheese, grated
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Finely chop the mushrooms and bell peppers and dice the onion and garlic. Cut the turkey cutlets into bite-sized pieces. Heat a little oil in a pan. Fry the turkey pieces until cooked through, remove from the pan, and set aside. Heat more oil in the pan and sauté the mushrooms and bell peppers for about 5 minutes. Add the onions and garlic and sauté for another 2 minutes. Add the milk and cream, season with herbs to taste, and simmer for another 5 minutes. Meanwhile, cook the pasta in salted water until al dente. Mix with the meat and sauce and transfer to a baking dish. Sprinkle with the cheese and, depending on the desired browning, bake in the oven at 200°C (fan oven) for 15–20 minutes.