Grilled turkey with creamy pumpkin sage paste

Name: grilled turkey with creamy pumpkin sage paste
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g fusilli; 430 g turkey fillet; 1 el mustard; 3 el (peanut) oil; 2 toe garlic; 2 tl dried sage; 400 g mushroom stir fry mix; 150 g fresh vegetable sprout pumpkin tray; 250 ml cooking cream; 175 g fresh broad beans

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring a pan with plenty of water to the boil. When the water is boiling, add the pasta and possibly some salt. Cook the pasta in 10 min. Until al dente and drain.
Meanwhile, halve the turkey fillets in the length. Mix the mustard with the oil, pepper and salt and brush the turkey fillets with it.
Heat the grill pan without oil or butter and grill the meat over medium heat for 8 minutes. Times regularly.
Meanwhile, clean the garlic and cut it fine. Heat the rest of the oil in a frying pan and fry the garlic, sage, stir-fry mix, pepper and salt for 5 minutes on medium heat.
Add the vegetable spread and cooking cream to the vegetables and heat for 3 minutes.
Mix the pasta with the vegetable sauce. Divide over deep signs. Cut the turkey fillets into strips and spread with the broad beans over the pasta.