For the sauce
- 1 tomato, quartered
- 1/2 onion
- 2 garlic cloves
- 1/2 cup of walnuts
- 2 tablespoons of low-fat cream
- 1 cup of unsalted chicken broth
- 2 tablespoons of heavy cream
- A pinch of salt and pepper
For the pasta
- 2 L of water
- 1/2 teaspoon of salt
- 200 g of Spaghetti La Moderna®
- 200 g of thinly sliced baked turkey breast
- 1/2 cup of dried cranberries
- 2 tablespoons of washed, disinfected, and chopped parsley leaves
For the sauce
- Roast the vegetables and toast the walnuts on a griddle.
- Transfer to the blender and mix with the rest of the ingredients.
- Pour the sauce into the skillet where you seared the turkey breasts and cook for 5 minutes over low heat.
- Set aside.
For the pasta
- Heat the water and salt in a tall pot until it boils.
- Immediately add the Spaghetti La Moderna® and cook until al dente.
- Check the cooking times marked on the package.
- Drain the pasta and transfer it to the skillet with the sauce, mix well, and cook for a minute over medium heat.
- Serve the pasta with a portion of turkey breast, cranberries, and garnish with chopped parsley.
- Enjoy hot.