Spaghetti With Turkey, Vegetables And Cream Sauce - cooking recipe

Ingredients

1 tbsp olive oil
12 oz turkey breast, cut into strips
10 oz spaghetti
2 tbsp butter
1 tbsp flour
1 1/4 cups vegetable stock
1/2 cup heavy cream
7 oz carrot, peeled and sliced in ribbons
7 oz zucchini, peeled and sliced into ribbons
1/2 cup Parmesan cheese, grated

Preparation

Heat the oil in a large non-stick frying pan, add the turkey and cook for 6 mins. Remove from the pan and set aside.
Meanwhile, cook the spaghetti according to the package directions. Drain.
To make the sauce, melt the butter in a pan until it starts to bubble. Add the flour and cook, stirring. Gradually stir in the stock and cream. Cook for 5 mins, stirring occasionally. Season with salt and freshly ground black pepper.
Stir the vegetables through the sauce and heat for 2 mins. Gently stir the pasta and turkey through the sauce. Divide between four plates. Serve with a sprinkling of Parmesan.