Tetrazzini with turkey

Ingredients:

• 450 g thin spaghetti
• 3 tbsp unsalted butter, plus extra for greasing the pan
• 1 cup fresh, regular or whole grain panko breadcrumbs
• 1 tbsp. freshly grated parmesan (100 gr.)
• 1/4 cup chopped fresh parsley
• 450 g chopped mushrooms
• 1 onion, chopped
• 1 tbsp chopped fresh thyme leaves
• 1/4 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground black pepper
• 0.5 cups flour
• 0.5 cups dry white wine
• 4 cups homemade or store-bought lightly salted chicken broth
• 0.5 cup heavy cream, optional
• 4 cups cooked boneless turkey or chicken, cut into 2.5cm pieces.
• 2 cups green peas, defrosted

Preparation:

1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes, or according to package directions. Drain the pasta in a colander. Toss with tongs and transfer to a large bowl.
2. Grease a large baking dish. Set aside. Melt 1 tablespoon of butter and mix in a small bowl with breadcrumbs, 0.5 cups Parmesan and parsley. Set aside.
3. Melt the remaining 2 tablespoons of butter in the pan where the pasta was cooked. Add the mushrooms and sauté until softened and all the liquid has evaporated, about 5 minutes. Add the onion and sauté until translucent, another 3–5 minutes. Stir in the thyme and nutmeg. Taste and season with salt and pepper, if needed.
4. Add the flour and stir for about 1 minute. Add the wine, increase the heat to high, and bring to a boil. Cook until the liquid has evaporated, about 1 minute. Add the broth and optional cream and stir. Reduce the heat and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup Parmesan and stir. Taste and season with salt and pepper, if needed.
5. Place the mushroom mixture in the bowl with the spaghetti. Add the turkey and peas and stir. Taste and season with salt and pepper, if needed.
6. While the mixture is still hot, pour it into a greased baking dish, sprinkle with the remaining breadcrumb mixture, and bake until bubbly and the top is golden brown, about 15 minutes. Transfer the dish to a wire rack and let cool slightly. Serve on warmed plates.