Directions
Preparation: 20 minutes
Cooking: 20 minutes
Food Safety tips:
- Wash hands with soap and warm water for 20 seconds.
- Clean all countertops and equipment used for food preparation.
- Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.
Preparation:
- Pre-heat: Standard Oven to {400°F/200°C} or Convection Oven to {350°F/180°C}
- In a large pot, cook pasta according to instructions. Set aside.
- Heat oil in a large skillet over medium-high heat. Sauté mushrooms, onion and garlic for 5 minutes. Season with thyme and black pepper.
- Add flour to the mushroom mixture. Mix until well blended.
- Add Dijon mustard, balsamic vinegar, stock and rice milk. Mix until well blended. Simmer until the sauce thickens.
- Add diced turkey, cooked pasta and green beans.
- Transfer the pasta mixture to a casserole dish. Sprinkle with panko and bake for 15-20 minutes or until breadcrumbs brown.