Creamy spaghetti with turkey and tarragon recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 596 calories / serving
  • Freezable
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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.

  1. Cook the spaghetti in a large pan of boiling salted water following the packet instructions.
  2. Meanwhile, heat the oil in a large frying pan. Add the mince, shallots and garlic and cook for 8-10 minutes, until the meat is browned and the shallots are softened. Stir in the wine and leave to bubble for 2 minutes.
  3. Reduce the heat and stir in the crème fraîche and mustard. Cook for 1-2 minutes, then add the tarragon, lemon zest and juice.
  4. 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 and view the full Food safety at home video.

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  • Ingredients

  • 300g (10oz) spaghetti
  • 1 tbsp olive oil
  • 1 x 500g pack turkey thigh mince
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 150ml (1/4 pint) white wine
  • 300ml (1/2pt) half-fat crème fraîche
  • 2 tbsp wholegrain mustard
  • handful tarragon, leaves roughly chopped, plus extra to serve
  • 1 lemon, zested and juiced
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  • Energy 2516kj 596kcal 30%
  • Fat 17.8g 25%
  • Saturates 9g 45%
  • Sugars 10.4g 12%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 65.2g Protein 41.9g Fibre 3g


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