Turkey Meatballs and Pasta in Cream Sauce

This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: Makes 4 to 6 servings

Ingredients

• 3  tablespoons  olive oil
• 1  cup  scallions, finely minced and divided
• 1 1/4  teaspoons  salt, divided
• 3/4  teaspoon  freshly ground pepper, divided
• 8  ounces  white or shiitake mushrooms, sliced
• 2  tablespoons  all-purpose flour
• 2 1/2  cups  chicken broth
• 1/4  cup  fine, dry breadcrumbs
• 1/3  cup  milk
• 1  cup  freshly grated Parmesan cheese, divided, plus more for serving
• 1  large egg
• 1  pound  ground turkey
• 2  garlic cloves, minced
• 3  tablespoons  minced fresh flat-leaf parsley
• 2/3  cup  heavy cream
• 1  pound  dried pasta, such as rotini, cooked according to package directions

Preparation

1. Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.

2. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and next 4 ingredients in a separate bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.

3. Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add remaining 1/2 cup Parmesan, and stir until sauce is slightly thickened.

4. Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional Parmesan.