I'm starting to think I need to divide my recipes into weekday and weekend. The cornmeal-crusted cod topped with slow-cooked sweet peppers and beurre blanc I made recently (recipe to come) falls into the latter category while this one falls into the former. Freshly dried sage from our garden was a great addition to this dish. The recipe is my own. Serves 6-8.
Prepare 500g of quinoa pasta according to directions.
Drain and transfer into an oven-proof casserole dish. Add 2 jars of Alfredo sauce, 350 g cooked, shredded turkey breast (I cheated and used Costco's frozen cooked variety), 1 can drained peas, 1-1/2 cups sliced shiitake mushrooms with the tough part of the stems removed, 2T freshly dried sage and 1/2 tsp pepper. Mix well. Top with 1 cup of shredded gouda, then bake at 350 for 25-30 minutes.