Tetrazzini with turkey, spinach and mushrooms

Ingredients:

• 220 g wide egg noodles
• 3 tablespoons unsalted butter
• Half a small onion, diced
• 2 stalks celery, thinly sliced
• 220 g brown button mushrooms, stems removed, caps thinly sliced
• 1 teaspoon chopped fresh thyme
• 1/4 cup dry white wine
• 1.5 cups heavy cream
• 12 oz (350 g) leftover skinless roast turkey breast or grilled chicken breast, chopped (about 3 cups)
• 1 package (140 g) baby spinach (about 8 cups)
• 0.5 cup grated Parmesan (about 30 g)

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Pour off 0.5 cups of water and drain the noodles in a colander. Toss the noodles with 1 tablespoon of butter and season with salt and pepper.
2. Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the vegetables have softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt, and a few grinds of black pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes.
3. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens slightly, 4 to 5 minutes.
4. Add the turkey and spinach to the sauce and cook until the turkey is heated through and the spinach is wilted, about 3 minutes. Add the pasta liquid and return to a simmer. Remove from heat and stir in 1/3 cup of Parmesan cheese.
5. Toss the noodles with the turkey mixture. Sprinkle with the remaining Parmesan cheese.