Creamy Turkey and Mushroom Pasta - 14pp

You may have guessed from reading any of my recipes that I am a fan of turkey mince; not only is it usually cheaper but it has a lower fat content (and a lower pro point count) than beef or pork mince. Win win! The meal works out at 14pp per serving.

In this recipe I like the contrast of the creamy sauce against the sourness of the gherkins.

Ingredients (Serves 2)

250g turkey mince
1 large (or 2 small), roughly chopped
3 small boxes mushrooms, roughly chopped (I used a combination of closed cup, shitake and oyster)
1 clove of garlic, minced
120g wholewheat spaghetti
30g low fat spread
1 tablespoon plain flour
250ml skimmed milk
salt and pepper
1 tsp dried oregano
broccoli to serve
8 gherkins

Weight Watchers notes - pro points per serving are as follows: 125g turkey mince - 4pp, 60g wholewheat pasta - 5pp, 125ml skimmed milk - 1pp, half tblsp flour - 1pp, 15g low fat spread - 3pp (total 14pp).

Method

1. Heat half of the spread in a large pan and add the mushrooms, onion and garlic. Cook until they are all softened, stirring often to prevent burning. (I used a lid to generate a little steam too). Add the turkey and cook the meat through; season with salt, pepper and oregano.

2. Make a white sauce with the remaining spread, flour and milk. Heat the spread and flour together to create a roux and gradually add the milk a little at a time, stirring continuously to cook out the flour and to allow it to thicken. If it doesn't get very thick don't worry - it's a pasta sauce.

3. Meanwhile, cook your pasta and your broccoli in boiling water.

4. Combine the turkey/mushroom with the white sauce and simmer until it's your desired consistency.

5. To serve, top the pasta and turkey mixture with chopped gherkins for a contrast in temperature, texture and flavour - they really do make this dish!