Creamy spaghetti with turkey and tarragon recipe
If you're craving a big bowl of pasta, then you really can't go wrong with this summery take on traditional spaghetti Bolognese. With turkey mince to make it a little lighter and a gorgeous crème fraîche, mustard and tarragon sauce, this easy recipe is truly delicious. See method
- 300g spaghetti
- 1 tbsp olive oil
- 500g pack turkey thigh mince
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 150ml white wine
- 300ml half-fat crème fraîche
- 2 tbsp wholegrain mustard
- handful tarragon, leaves roughly chopped, plus extra to serve
- 1 lemon, zested and juiced
If you haven't got spaghetti, try using linguine instead
Each serving contains
of the reference intake
- Cook the spaghetti in a large pan of boiling salted water following the packet instructions.
- Meanwhile, heat the oil in a large frying pan. Add the mince, shallots and garlic and cook for 8-10 mins, until the meat is browned and the shallots are softened. Stir in the wine and leave to bubble for 2 mins.
- Reduce the heat and stir in the crème fraîche and mustard. Cook for 1-2 mins, then add the tarragon, lemon zest and juice.
- Drain the spaghetti and tip into the pan; toss until coated in the sauce. To serve, divide between 4 plates and scatter over the extra tarragon.
Freezing and defrosting guidelines
Freeze sauce only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through, and continue with recipe.
See more Pasta recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.