Easy Leftover Turkey Pasta Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Pasta
- 2 Garlic Cloves (peeled and chopped)
- 1 tsp Thyme Leaves (chopped)
- 50 g Butter
- 50 g Plain Flour
- 650 ml Milk
- 250 g Extra Mature Cheddar (grated)
- 1 tsp Dijon Mustard
- 250 g Cooked Turkey (chopped into bitesize pieces)
- 200 g Leftover Brussels Sprouts (or other leftover vegetables, chopped)
- 3 tbsp Parmesan (grated)
Method
- Preheat the oven to 200ยฐC (180 fan/ 400F/ Gas 6).
- Bring a pan of salted water to the boil and cook the pasta according to packet instructions. Reserve a cup of pasta cooking water, drain and set aside.
- Heat the butter in another saucepan and stir in the chopped garlic and thyme leaves. Cook for 1 minute.
- Stir in the flour and cook for 2 minutes.
- Gradually whisk in the milk and keep stirring until the white sauce thickens. Take off the heat and stir in the dijon mustard and grated cheese. Mix together until the cheese has melted.
- Mix in the cooked pasta, cooked turkey, and leftover cooked vegetables if using. If the sauce needs loosening a little, add a few tablespoons of the reserved pasta cooking water.
- Spoon the mixture into a baking dish, top with the grated Parmesan, and bake in the oven for 20 -25 minutes until golden brown.