- 500g dried spaghetti
- 20g dried porcini mushrooms
- 1 tbsp olive oil
- 500g diced British turkey thigh
- Salt and pepper
- 2 cloves garlic, chopped
- 350g mushrooms, sliced
- 200ml white wine
- 250ml double cream
- 400g tin chopped tomatoes
- 200g parmesan, grated
- handful of fresh basil leaves
- 2tbsp dried breadcrumbs
- 2 tomatoes, sliced
Pre-heat the oven to 200°C/gas mark 6.
Cook the spaghetti according to the packet instructions, drain and set aside.
Add 150ml boiling water to a bowl with the porcini mushrooms and leave to soak for 5 mins. Then strain, reserving the water.
Add the olive oil to a large pan. Season the turkey with salt and pepper and add to the pan and brown gently.
Add the drained porcini mushrooms to the pan with the garlic and mushrooms.
Add the wine and the reserved porcini water and simmer gently to allow the wine to reduce.
Add the cream and chopped tomatoes to the pan, bring to the boil and turn the heat off. Season with salt and pepper.
Add the cooked spaghetti to the pan and toss well. Add _ of the parmesan cheese and all of the basil and stir well.
Pour into a large, ovenproof dish and sprinkle with the remaining Parmesan, dried breadcrumbs and top with the sliced tomatoes.
Bake in the oven until bubbling, with some foil underneath to catch any that bubbles over.