3 slices whole grain bread (crumbled in the food processor)
Paprika
1 teaspoon unsalted butter, cut into small dots
Instructions
Grate the leftover Quorn Turk'y Roast with a box grater.
Grease a large Pyrex or ceramic baking dish, and turn the oven to 400 degrees F. Put a large covered pot of water for pasta on to boil.
Melt the butter in a large heated skillet, and saute the onion until translucent. Add the garlic and saute another minute, and then add the mushrooms. Salute until the mushrooms are soft and have released their juices.
Stir in the white wine and then organic cream cheese. Break it up well and fully incorporate it into the sauce.
Add the Better than Bouillion mushroom base, black pepper, the vegetable stock and then the milk, and continue to cook over medium heat. The sauce will appear to be a bit thin, but it will thicken as it bakes in the oven. Add about ¾ cup of the grated Parmesan to the sauce.
In a large pot of boiling salted water, cook the linguine about 5 minutes, and then add the frozen peas and cook for another 4 minutes. Remove a cup of pasta water and reserve. Drain the pasta into a colander and put it back in the pasta pot.
Stir the sauce into the pasta and add the grated Quorn Turk'y Roast. If there is still a lot of sauce clinging to the sides of the skillet, add a bit of the hot pasta water to the skillet, scrape the sides, and pour it into the pasta pot.
Pour the pasta mixture into the prepared baking pan. Mix together the breadcrumbs and the remaining ¾ cup of grated Parmesan, and sprinkle over the top of the pasta. Dot with a bit of unsalted butter, and sprinkle with paprika.