Pasta Bake with Turkey, Mushrooms and Leek

5 from 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 129 kcal


  • 800 g Sliced ​​turkey
  • 250 g Mushrooms brown
  • 1 Pc. Leek
  • 250 g Pasta (e.g. penne)
  • 300 g Yogurt 10% fat
  • 150 ml Beer
  • 50 g Butter
  • 1 kl. Onion
  • 1 toe Garlic
  • 100 ml Vegetable broth
  • 1 tsp Freeze-Dried parsley
  • Salt
  • Pepper
  • 200 g Grated Gouda


  • Peel the onion and garlic and chop very finely. Mix the turkey with the onion, garlic, a small dash of beer, a little salt and pepper and set aside for a moment. Clean the mushrooms and slice or quarter them, cut the leek into rings. Heat half of the butter in a saucepan and briefly fry the meat in it. Take it out again and set it aside. Sweat the mushrooms and leek with the rest of the butter in a tall saucepan, deglaze with beer, bring to the boil briefly, then add the meat again. Add yoghurt, broth and parsley, bring to the boil, if necessary season again with salt and pepper. Put in the pasta, mix everything together, place in a baking dish and sprinkle with the cheese. In the oven at 180 ° C top / bottom heat for about 25 minutes, then leave to rest for a few minutes.


Serving: 100gCalories: 129kcalCarbohydrates: 0.2gProtein: 19.3gFat: 5.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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