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Recipe by olive magazine

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1. Firstly make the white sauce by melting the butter in a pan. Stir in the flour and gradually whisk in the stock until the sauce is smooth. Add a few drops of Tabasco to the white sauce and whisk in the egg yolk, sherry and cream.
2. Stir in the turkey and mushrooms. Layer the spaghetti with the sauce in an ovenproof dish, sprinkle with parmesan and grill until browned.

Per serving

495 kcalories, protein 35.9g, carbohydrate 44g, fat 20.3 g, saturated fat 10.7g, fibre 2.4g, salt 0.82 g

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Ingredients

• 50g butter
• 2 tbsp flour
• 250ml hot chicken stock
• Tabasco sauce
• 1 egg yolk , lightly beaten
• 1 tbsp dry sherry
• 3 tbsp single cream
• 300g cooked turkey , diced
• 200g chestnut mushrooms , sliced and fried in a little butter
• 200g spaghetti , cooked following the packet instructions
• 4 tbsp grated parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 50g butter
• 2 tbsp flour
• 250ml hot chicken stock
• Tabasco sauce
• 1 egg yolk , lightly beaten
• 1 tbsp dry sherry
• 3 tbsp single cream
• 300g cooked turkey , diced
• 200g chestnut mushrooms , sliced and fried in a little butter
• 200g spaghetti , cooked following the packet instructions
• 4 tbsp grated parmesan

Per serving

495 kcalories, protein 35.9g, carbohydrate 44g, fat 20.3 g, saturated fat 10.7g, fibre 2.4g, salt 0.82 g

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