Spaghetti with baked turkey breast, cranberries, and walnut sauce

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

1. Roast the vegetables and toast the walnuts on a griddle.
2. Transfer to the blender and mix with the rest of the ingredients.
3. Pour the sauce into the skillet where you seared the turkey breasts and cook for 5 minutes over low heat.
4. Set aside.

For the pasta

1. Heat the water and salt in a tall pot until it boils.
2. Immediately add the Spaghetti La Moderna® and cook until al dente.
3. Check the cooking times marked on the package.
4. Drain the pasta and transfer it to the skillet with the sauce, mix well, and cook for a minute over medium heat.
5. Serve the pasta with a portion of turkey breast, cranberries, and garnish with chopped parsley.
6. Enjoy hot.