Turkey and Mushroom Roulade with Tagliatelle and Zucchini

Peel and finely chop two of the onions and one garlic clove. Wipe mushrooms with a clean kitchen towel and thinly slice.

Peel and dice remaining onion and clove of garlic, then saute in hot oil in a skillet until translucent. Add mushrooms and sauté. Season with salt and pepper and stir in the parsley. Remove from heat and let cool slightly.

Place turkey cutlets between two sheets of parchment paper or foil and use a meat tenderizer to make them slightly thinner. Remove paper or foil. Coat the meat with mustard and spoon the mushroom mixture evenly in center of each cutlet. Roll the turkey cutlets up firmly and secure with toothpicks.

Heat 3 tablespoons oil in a pan and brown the turkey on all sides until golden. Pour in broth, cover and cook for about 30 minutes.

Rinse, wipe dry and slice the zucchini. Heat remaining oil in skillet and sauté the remaining chopped onion, garlic and sliced zucchini until translucent. Add tomatoes and thyme. Season with salt and pepper. Simmer for about 10 minutes.

Meanwhile, cook the pasta in boiling salted water according to package directions until al dente.

Remove the roulades from the skillet and keep warm. Stir the cream fraiche into the skillet and bring to a boil, stirring constantly until thickened. Season with salt and pepper. Drain the pasta.