Escalope à la crème on Tagliatelle (with hidden goodies)

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Serves: 4

By emidevitt



  • 1 spring onion chopped

  • 1 lemon juiced

  • 100g cauliflower

  • 1 pinch basil (to taste)

  • 250g tagliatelle

  • 250g turkey breast

  • 200ml reduced fat crème fraiche

  • 100g broccoli

  • 1 tbsp French wholegrain mustard


  1. Cook the tagliatelle in salted boiling water with 1/2 tablespoon of olive oil.
  2. While cooking, cut the turkey breast into strips and stir fry in a little oil until brown.
  3. Add the chopped spring onion and stir fry until cooked throughout.
  4. Meanwhile cook the broccoli and cauliflower florets in the microwave (in about 1/2 cup of water) for 3-4 minutes.
  5. Take the turkey off the heat and add the mustard.
  6. Stir well and add the cold crème fraiche.
  7. Stir until the crème fraiche, mustard and cooking juices are all mixed properly to make a sauce.
  8. Cut the florets in small pieces and stir in the pasta until well mixed.
  9. Add the seasoning and fresh basil to taste.
  10. Serve the pasta in large plates and add the meat and sauce on top.
  11. Squeeze the lemon on each serving and decorate with a few torn leaves of basil.

Additional Information

  • turkey

  • Pasta

  • cauliflower

  • broccoli

  • Main Course

  • Nut Free

  • Low fat

  • Egg Free

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Your comments

  • emidevitt 23/01/08 17:28

    Extra hidden goodies for fussy children (and dads!) My children wouldn't normally eat cauliflower and broccoli but they love this recipe.