Pasta with turkey and peppers

Ingredients for 1 servings:

• 1 tsp, leveled flour
• 30 g processed cheese, 20%
• 1 tsp vegetable broth, granulated
• 1 sprig(s) marjoram, leaves picked
• 1 pepper(s), cut into strips
• 2 onions, cut into rings
• 1 class can/n mushrooms, whole
• 50 g poultry meat (turkey sausage), cut into cubes or strips
• 5 green olives, pitted, sliced
• 120 g pasta
• 2 tsp lemon juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with melted cheese sauce

Cook the pasta until al dente. In a saucepan, stir the flour with 150ml water until smooth and heat until heated through. Melt the cream cheese in the saucepan and dissolve the vegetable stock in it. Cover and cook over low heat until a creamy sauce forms. Add the marjoram leaves and season with salt and pepper. Brown the turkey pork in a non-stick pan, then remove from the pan. Sauté the peppers, onions, and mushrooms, deglaze with a little water and lemon juice, and simmer covered for a few minutes. Heat the cooked pasta with the pork and olives in the vegetables until hot. Pour the cheese sauce over the sauce and season with pepper. Has a 9 PP rating according to WW 2010.