Whole spaghetti with turkey, artichokes and curry sauce

Ingredients for 4 portions
  1. 400g whole spaghetti
  2. 120g turkey breast in cubes
  3. 120g Sliced Sautéed Artichokes
  4. 200g fresh ream
  5. 20g Roux Blanc Mix
  6. 10g Delhi Curry Style
  7. q.s. Extra-Virgin Olive Oil
  8. q.s. Parsley, Freeze-Dried
  9. q.s. Sea Salt Flakes
  10. q.s. Black Pepper, Ground
Method

  • Cook the pasta in plenty of salted water.

  • In as saucepan prepare the curry sauce bringing the cream to boil, then add the roux and at the end the curry powder.

  • In a pan fry the turkey with oil, at the end add the artichokes and the spaghetti, sauteed adding a bit of oil and parsley.

  • In a hot pasta bowl put 2 spoons of curry sauce and add the spaghetti in the middle.

  • Garnish and serve hot.