Turkey curry in a noodle nest

Ingredients for 4 servings:

• 500 g turkey breast
• 1 m.-sized onion(s)
• 250 g mushrooms
• 2 tbsp oil
• Salt and pepper, white
• 50 g peanuts or cashews
• 1 tbsp flour
• 1 tbsp curry
• 1 tsp vegetable broth (instant)
• 150 g crème fraîche
• 100 g peas, frozen
• 1 pinch(s) of sugar
• 300 g ribbon pasta, fine
• ½ bunch parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the meat, pat dry, and dice finely. Peel the onions and dice finely. Clean the mushrooms, wash them if necessary, and halve them. Fry the meat in a large pan in 2-3 tablespoons of hot oil for about 5 minutes. Season with salt and pepper, and remove from the pan. Brown the mushrooms vigorously in the frying fat. Add the onion and half of the nuts and fry briefly. Return the meat. Dust everything with curry and flour and sauté briefly. Stir in 400 ml water, stock, and half the crème fraîche, bring to a boil. Add the peas and simmer for about 5 minutes, season to taste. Cook the pasta in boiling salted water for about 8 minutes until al dente. Drain and shape into nests if desired. Transfer to a dish. Spread the turkey curry over the top. Dollop the remaining crème fraîche on top. Sprinkle with the remaining nuts. If desired, bake in a preheated oven at 200°C for 10-15 minutes. Wash and chop the parsley, and sprinkle over the top. This dish is easy to prepare in advance: prepare the filling, pour it into the dish, and let it cool. Then, later, simply bake in the oven for about 20 minutes.