Whole wheat spaghetti with a creamy turkey and leeks ragoût sauce

An effort to enjoy pasta in the most possible light way! An effort which is quite successful since the ground turkey replaces other meats in the best way and blends so nicely with the leeks in this light but luscious ragoût sauce! The wholewheat pasta makes things even lighter and you end up with a very family and calorie-friendly meal

From a recipe leaflet
of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 4 people)
1 packet of whole wheat spaghetti (or other pasta)

1 tbsp of olive oil

For the sauce:
3 tbsp of olive oil

500 gr. of ground turkey (or extra lean ground beef)
1 yellow onion, grated

500 gr. of leeks, finely chopped (only the white part)

½ tea-cup of white dry wine

2 whole allspice berries

1 bay leaf

½ tsp of black pepper

3 tbsp of light cream (0-2% fat)
salt
Greek Kefalotyri cheese, grated (or parmesan or pecorino)

Method:
In a deep frying pan warm the oil on medium-high heat and lightly sauté the leeks and the onion until they become shiny, stirring with a wooden spatula.

Add in the pan the ground turkey and sauté, breaking it into bits with the spatula, until it changes colour and frees its liquids.

Pour over with the wine and when the alcohol is evaporated, add the bay leaf; the allspice and season with salt and pepper. Turn the heat down to medium, cover with a lid and simmer the sauce for about 20 minutes or until the meat is cooked through and a nice sauce is formed.

Switch off the heat, stir in the cream and leave the pan on the cooker ring.

Boil the pasta in plenty of salted water according to the package instructions (or your preference) along with the olive oil. When ready, drain in a colander and transfer back to the pot.

Serve while the pasta is still hot with the sauce poured over, sprinkling on top with the grated cheese.