Roasted Turkey & Cheese Pasta
This comforting pasta bowl is made with tender shells tossed in a creamy cheese sauce that blends white cheddar and parmesan with a smooth cauliflower-onion purée, so it’s veggie-packed without tasting like it. On top, you’ll find roasted turkey breast, marinated in garlic-herb butter and slow-cooked until juicy.
Nutritional facts
Protein
28g
Carbs
55g
Calories
450kcal
Fat
14g
Ingredients
Spice, Parsley, Dried, Butter, Extra Virgin Olive Oil, Onion Powder, Garlic Powder, Black Pepper, Garlic, Corn Starch, Onion, Kosher Salt, Turkey, Pasta Shells, White Cheddar Cheese, Whole Milk, Cauliflower, Parmesan Cheese
Contains milk, wheat.
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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