Leftover Turkey Pasta
2 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
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Spaghetti
- 2 Garlic cloves (crushed)
- 175 g Leek (sliced)
- 75 g Mushrooms (sliced)
- 1 tbsp Olive oil
- 150 g Leftover turkey (shredded)
- 100 ml Crème fraîche
- 1 tbsp Wholegrain mustard
- 40 g Parmesan (grated)
- 50 ml Pasta water
- 2 pinch Fine sea salt and ground black pepper
- 60 g Spinach
Method
- Cook 140 g Spaghetti according to the packet instructions, usually 10-12 minutes.
- Heat 1 tbsp Olive oil in a large pan and cook 175 g Leek, 75 g Mushrooms and 2 Garlic cloves until softened, about 5 minutes.
- Add 150 g Leftover turkey and 40 g Parmesan.
- Add 60 g Spinach, 50 ml Pasta water, 100 ml Creme fraiche, 1 tbsp Wholegrain mustard and 2 pinch Sea salt and black pepper. Continue heating, stirring regularly, until the spinach has wilted, about 2-3 minutes.
- Once cooked, serve the topping on top of the drained pasta.