Creamy pasta made with tender leftover turkey, mushrooms, and a rich cream sauce. Quick, comforting, and perfect for weeknight dinners.

10 oz pasta (fusilli, penne, spaghetti, or linguine)

2 tablespoons olive oil

1 medium onion, thinly sliced

1 ½ cups sliced mushrooms

3 garlic cloves, minced

2 cups shredded cooked turkey or chicken

1 ¼ cups heavy cream

Salt and black pepper, to taste

4 tablespoons chopped fresh parsley

Grated parmesan cheese, for serving

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1. Cook pasta in boiling salted water according to package instructions.

2. Heat olive oil in a large pan over low heat. Add onion, cover, and cook until softened.

3. Increase heat and add mushrooms. Cook until browned.

4. Reduce heat, add garlic and turkey, and cook briefly.

5. Pour in cream, season, and simmer until slightly thickened.

6. Drain pasta, reserving water, then add pasta and water to sauce.

7. Stir in half the parsley and serve topped with remaining herbs and parmesan.

Use chicken if turkey is unavailable. Reheat gently with a splash of cream or milk.