Posted by: tinkande | December 7, 2008

Turkey Asparagus Alfredo


We had a ton of turkey leftover after Thanksgiving. We had the obligatory turkey sandwiches with all of the fixin’s (yum!), and my roommate’s mom made a delicious turkey soup. Even after all of that, we STILL had more turkey left over. We had some asparagus in the fridge, so I put this pasta creation together using my basic knowledge of Alfredo sauce.  I used a couple of recipes from various sources to make sure that my proportions worked.  It came out pretty well, but we’re done eating turkey for a while!

Turkey Asparagus Alfredo

9 ounces pasta (I used dried Rotini, but use whatever you have)
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
2 teaspoons flour
3/4 cup milk
3/4 cup half and half or heavy cream
1/8 teaspoon ground nutmeg
1/4 cup each goat, cheddar, and Parmesan cheeses (Most recipes call for Parmesan only but I wanted to use up some other cheeses that we had around)
One bunch asparagus, cleaned and roasted (instructions below)
2 cups cooked turkey pieces (more or less as desired)
Juice of half of a lemon (optional)
2 tablespoons chopped fresh parsley (optional)
Freshly ground black pepper

To roast the asparagus:
Preheat oven to 400 degrees or preheat broiler in toaster oven
Wash the asparagus. Snap off the thick ends of each spear, and discard them. Dry the spears thoroughly on a kitchen towel. Place spears onto a cookie sheet and coat lightly with olive oil, salt, and pepper. Roast or broil until just cooked through, about 3-4 minutes.  Chop into bite-size pieces and set aside and let cool.

Bring a large pot of water to a rolling boil. Add one tablespoon salt to the water, and then add the pasta. Cook the pasta for two minutes less than the time indicated on the box. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.

While the pasta is cooking, heat the butter and olive oil in a large saute pan on low heat. Add the garlic and cook for one minute or until fragrant. Add the cream, milk, nutmeg, and flour and whisk to combine. Bring the mixture to a boil, reduce heat to low and simmer gently until thickened, about five minutes. Remove the pan from the heat and stir in the cheeses, whisking to combine. If the sauce is too thick, add some of the reserved pasta water to thin out. Return pan to low heat, and add the cooked pasta, asparagus, and turkey pieces. Cook over low heat, tossing with tongs to combine, until the sauce coats the pasta and the turkey pieces and asparagus pieces are heated through. Add lemon juice and parsley and serve.

Note: Fresh pasta works best with Alfredo sauce, but I didn’t have any around and dried pasta worked just fine.



  1. This looks great, Cait. Your photos are really fantastic.

    p.s. Why 9oz. pasta??

  2. I think the recipe called for 9 oz. of pasta because fresh pasta usually comes in that weight, and fresh pasta is recommended for Alfredo sauce. It worked out well, though, because I had a box that needed to be used up!

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