Pumpkin noodles with turkey
Pumpkin, butternut, raw
1½ cup(s), (180g), spiralised
½ medium, Gala or Granny Smith variety, cut into 2cm pieces
1 whole, large, sliced
Skinless turkey breast
80 g, chopped
Chicken stock powder
¼ tsp, to make ¼ cup (60ml) gluten-free stock
1½ tsp, leaves, chopped
Fresh lemon rind
½ tsp, finely grated
1 tbs, toasted, chopped
1 x 3 second spray(s)
- Lightly spray a medium nonstick frying pan with oil. Add ½ tsp butter and melt over medium heat.
- Add pumpkin noodles, apple, and eschalot. Increase heat to medium-high, cook, covered, stirring occasionally, for 3 minutes or until noodles begin to soften.
- Stir in turkey, stock, thyme and season with salt and pepper. Cook, uncovered, stirring occasionally, for 3 minutes or until noodles are tender.
- Stir in remaining ¾ tsp butter and lemon rind. Add a little more stock if needed to get a moist consistency. Spoon into a pasta bowl, sprinkle with walnuts and serve.