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Creamy Turkey Mushroom Marsala

Creamy Turkey Mushroom Marsala Recipe

Notta Pasta with Marsala and mushrooms is the perfect way to use left-over turkey.


4 servings


20 minutes to assemble
15 minutes to cook
Total time: 35 minutes

Ingredients 1/2-16 oz (8 oz) Notta Pasta Rice Spaghetti
3 tablespoons butter
2/3 cup diced onions
1 tablespoon minced garlic
1-8 oz package sliced ‘baby bella’ mushrooms
1-3.5 oz package sliced shitake mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1 cup Marsala wine
1/2 cup heavy cream
3 cups left-over turkey, cut into bite size pieces
1/4 cup chopped Italian parsley (flat leaf)
1. Put a large pot of salted water on to boil.
2. Melt butter in large skillet over medium-high heat. Add onion and garlic. Sauté until wilted.
3. Add ‘baby bella’ mushrooms, shitake mushrooms, salt, and pepper to taste. Sauté unti mushrooms are wilted and slightly browned. Add thyme and cook for 1 minute.
4. Add wine and cream. Bring to a boil. Add turkey and cook until heated through.
5. Meanwhile, boil Notta Pasta according to box directions, stirring well. Drain and rinse quickly. Add to skillet with parsley and toss until combined. Serve.

Creamy Turkey Mushroom Marsala

Nutrition Facts:*



FAT: 24g 


SODIUM: 1150mg 

CARBS: 60g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Creamy Turkey Mushroom Marsala

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