Ingredients 1/2-16 oz (8 oz) Notta Pasta Rice Spaghetti
3 tablespoons butter
2/3 cup diced onions
1 tablespoon minced garlic
1-8 oz package sliced ‘baby bella’ mushrooms
1-3.5 oz package sliced shitake mushrooms
1 teaspoon salt
Pepper
1/2 teaspoon dried thyme leaves
1 cup Marsala wine
1/2 cup heavy cream
3 cups left-over turkey, cut into bite size pieces
1/4 cup chopped Italian parsley (flat leaf)

Directions

1.	Put a large pot of salted water on to boil.
2.	Melt butter in large skillet over medium-high heat. Add onion and garlic. Sauté until wilted.
3.	Add ‘baby bella’ mushrooms, shitake mushrooms, salt, and pepper to taste. Sauté unti mushrooms are wilted and slightly browned. Add thyme and cook for 1 minute.
4.	Add wine and cream. Bring to a boil. Add turkey and cook until heated through.
5.	Meanwhile, boil Notta Pasta according to box directions, stirring well. Drain and rinse quickly. Add to skillet with parsley and toss until combined. Serve.