Tuesday, April 22, 2014

Whole Wheat Fusilli with Roasted Red Peppers, Turkey and Goat Cheese

This past weekend was Easter. My wife made a large Easter dinner but she made concessions based on the recent advice I received from my London doctor. As red meat is now just about out, Judy made her stuffing using locally-make low fat turkey sausage. Her potato and leek soup was lighter this year as it contained no heavy cream. Judy took advantage of every opportunity to lighten up on animal fats. The dinner was large but not ridiculously large and we'll work through the leftovers in just a few days.

Today, I uses some of the leftover turkey in a whole wheat fusilli with roasted red peppers, turkey and soft goat cheese concoction. I like the fusilli shape as it offers sauces a surface with good grip. Sauces easily slip free from the twirling fusilli shape.

I served broccoli as the side vegetable. I like the way trimmed broccoli curves along the edge of a pasta bowl. It's too bad I didn't include the broccoli in the picture. It would have added a nice splash of green.

Whole Wheat Fusilli with Roasted Red Peppers, Turkey and Goat Cheese

Serves 2

  • 1 Tbsp extra virgin olive oil or canola oil
  • 1 small onion, diced
  • 1 garlic clove chopped
  • 8 oz. of roasted red peppers*
  • ¼ cup vegetable broth
  • 3-4 oz. roast turkey
  • 200g of whole-wheat fusilli
  • 3 oz. soft goat cheese
  • Fresh ground black pepper to taste
  • 1 Tbsp chopped fresh Italian parsley
  • 3/4 oz. grated Parmesan cheese 
* My wife bought local, fresh red peppers last fall, blackened them on the barbecue, stripped off the darkened skins and frozen them in freezer bags. If you don't want to roast your own red peppers, jars of roasted red peppers are available at the grocery store. I believe they come packed in both oil and in water.


Heat oil in heavy, deep skillet over medium heat. Fry onion and garlic until translucent. Add roasted peppers, vegetable broth, roast turkey and freshly ground pepper. Heat through, simmering until sauce thickens.

Cook pasta and drain. Remember to reserve 2 oz. of pasta water. Toss pasta with sauce and half the soft goat cheese. (I actually topped the pasta with the mixture but next time I may remember to toss with the pasta.) Add some pasta water if needed. Serve in pasta bowls with sprinkle of parsley, the remaining goat cheese and a little grated Parmesan.


And if you're curious as to what, other than turkey, was on my wife's Easter menu, think memories. She made a beautiful bunny cake that simply delighted our two oldest granddaughters. They will always remember the Easter dinner at which grandma Judy served bunny cake. The cake, by the way, was somewhat heart healthy. The recipe called for egg whites only. No yokes.