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Turkey and fennel pasta

Turkey and fennel pasta

8
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
This dish is a quick and easy weekday wonder and what could be more satisfying than a hearty bowl of creamy pasta?

Ingredients

Red onion

½ medium, thinly sliced

Fennel

1 small, trimmed, cored and finely sliced (fronds reserved)

Fennel seeds

½ tsp

Turkey breast mince

150 g

Chicken stock cube

½ individual, to make ¾ cup (180ml) chicken stock

Light sour cream

2 tbs

Wholemeal pasta, dry

120 g, spiral variety

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Cook onion and fennel, stirring occasionally, for 8-10 minutes or until just tender. Increase heat to high, add fennel seeds and mince, cook, stirring to break up lumps, for 4-5 minutes or until the mince is browned all over. Reduce heat to low, add stock and sour cream and stir until well combined. Season with salt and pepper.
  2. Meanwhile, cook the pasta in a medium saucepan of boiling salted water following packet instructions until just tender. Drain. Add pasta to frying pan and stir over low heat until coated in sauce. Serve garnished with reserved fennel fronds.

Notes

COOK'S TIP: You can use any wholemeal pasta you like in this simple dish.

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