This Leftover Turkey Pasta is one of my favourite ways to turn Christmas turkey leftovers into another delicious dinner. Tender shredded turkey, mushrooms, leeks and spinach are tossed in a creamy Parmesan and crème fraîche sauce, with a little wholegrain mustard for extra flavour. Best of all, it's ready in just 15 minutes.
Every Christmas we think we won't have much turkey left, and somehow there's always a container of it in the fridge!
This is the kind of easy, comforting meal I want to make after all the Christmas cooking, and you only need 150g of leftover turkey to feed two people.
It's also a great way to use up different vegetables and cheeses that are leftover from Christmas too.
Recipe update: This recipe was originally published on 8 December 2022 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Why You'll Love It
- Ready in 15 minutes - Everything comes together while the pasta cooks.
- Uses a little leftover turkey - Just 150g is enough for two generous portions.
- High in protein - 38g per serving, with mushrooms, leeks and spinach added too.
- Easy to adapt - Swap the vegetables, use leftover roast chicken or make it with whatever pasta you have.
Recipe Overview
- Flavour: A creamy, savoury Parmesan sauce with a little tang from the crème fraîche and wholegrain mustard.
- Texture: Tender shredded turkey, softened leeks and mushrooms, and wilted spinach, all tossed with spaghetti in a silky sauce.
- Method: Cook the pasta while you prepare the sauce in a frying pan, then toss everything together. No oven needed!
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - We use spaghetti, but linguine, tagliatelle or penne all work well. Fresh pasta makes this even quicker.
- Leftover turkey - Use cooked turkey breast or leg meat, shredded or chopped into bite-sized pieces. This works brilliantly with leftovers from our Slow Cooker Turkey Crown or Roast Turkey Breast.
- Leeks - Add a lovely mild, sweet onion flavour. You can use a small onion or a couple of shallots instead.
- Mushrooms - Give the creamy sauce extra flavour and help bulk out the meal. Chestnut, button or mixed mushrooms all work.
- Garlic and olive oil - For cooking the vegetables and adding flavour. Ready-chopped garlic is a useful shortcut.
- Crème fraîche - Makes the sauce creamy without needing double cream. Full-fat or reduced-fat works, although reduced-fat versions need gentle heating.
- Parmesan - Adds a lovely savoury, cheesy flavour. Mature Cheddar is a good alternative.
- Wholegrain mustard - Just enough to give the sauce a little tang without making it taste strongly of mustard. Dijon works too.
- Spinach - An easy way to add some extra greens. You could use kale instead, but it will need a little longer to soften.
- Pasta water - Don't throw it all away! The starchy water helps the sauce coat the pasta and stops it becoming too thick.
- Salt and pepper - Season to taste, remembering that the turkey and Parmesan may already be salty.
Leftover Turkey Pasta Variations
This is a great recipe for using up the last few bits in the fridge after Christmas.
Other pasta options - Use gnocchi instead of spaghetti for a slightly different meal.
Other vegetables - Frozen peas and sweetcorn work well. Add them to the pasta water towards the end of cooking. You could also use leftover cooked broccoli or green beans.
Extra Christmas leftovers - Add a little chopped cooked ham, bacon or pigs in blankets. Make sure previously cooked meat is only reheated once.
Different greens - Swap the spinach for kale or stir in some rocket just before serving for a peppery flavour.
Fancy a pasta bake instead? Transfer the pasta to an ovenproof dish during the same cooking session, add a little extra cheese and finish in the oven until bubbling and piping hot. For a proper baked version, try our leftover turkey pasta bake.
How to Make Leftover Turkey Pasta
- Cook the pasta: Cook the spaghetti in a large pan of salted boiling water according to the packet instructions, usually 10-12 minutes. Before draining, reserve 50ml of the pasta cooking water.
- Cook the veg: While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Add the sliced leeks, mushrooms and crushed garlic, and cook for about 5 minutes until softened.
- Add the turkey: Reduce the heat slightly and add the shredded cooked turkey and grated Parmesan. Stir gently to combine.
- Make the sauce: Add the spinach, crème fraîche, wholegrain mustard, reserved pasta water, salt and pepper. Stir gently over a low to medium heat until the spinach has wilted, the sauce is creamy and the turkey is steaming hot throughout. Avoid boiling the sauce vigorously.
- Mix it all together: Add the drained spaghetti to the turkey mixture and toss until everything is coated in the creamy sauce. Add another small splash of pasta water if needed, then serve immediately with extra Parmesan and black pepper.
Serving Suggestions
This creamy turkey pasta is a filling meal on its own, but some garlic bread is always welcome to mop up the extra sauce. Try our easy cheesy garlic bread or air fryer garlic bread.
If you want to add some extra vegetables, serve it with crispy air fryer broccoli, garlic spring greens or a fresh cucumber tomato salad.
Storage
In the fridge: This pasta is best eaten immediately. If you have leftovers, cool them quickly and refrigerate in an airtight container within 2 hours. You can eat them cold, provided they have been stored safely and are eaten within 48 hours of when the turkey was originally cooked. Do not reheat the pasta again.
Reheating: Because this recipe uses already-cooked turkey that is reheated in the sauce, we don't recommend reheating the finished pasta again. Cook only as much as you need, and make sure the turkey is steaming hot throughout when preparing it.
Freezing: We don't recommend freezing the finished creamy pasta, as the crème fraîche sauce can separate and the pasta may become soft. Instead, freeze your leftover cooked turkey in individual portions, then defrost safely in the fridge and use it to make a fresh batch of pasta.
Making ahead: You can slice the vegetables and shred the cooked turkey in advance, keeping everything covered in the fridge. Then it's just a case of cooking the pasta and putting the sauce together when you're ready to eat.
Dannii's Top Tips
- Cook the pasta and sauce at the same time. This is how you get dinner on the table in 15 minutes.
- Use fresh tagliatelle to save time. It cooks in just a few minutes, making this an even quicker meal.
- Don't skip the pasta water. It helps create a silky sauce that coats the pasta. Start with the 50ml in the recipe and add a little more if needed.
- Keep the heat gentle. Once the crème fraîche and Parmesan are added, avoid boiling the sauce, which can cause it to split or become grainy.
- Don't overcook the turkey. It's already cooked, so it only needs heating until steaming hot throughout. This helps prevent it becoming dry.
- Add a little heat. A pinch of chilli flakes is delicious sprinkled over the finished pasta.
- Finish with extra flavour. Add freshly cracked black pepper, extra Parmesan or a small drizzle of olive oil before serving.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce too thick or dry | The pasta has absorbed the sauce. | Stir in a splash of reserved hot pasta water until creamy again. |
| Sauce grainy or split | The heat was too high after adding the crème fraîche or Parmesan. | Remove from the heat and gently stir in a splash of pasta water. Keep the heat low next time. |
| Turkey is dry | The already-cooked turkey has been heated for too long. | Stir in a little extra crème fraîche to moisten it. Next time, only heat until steaming hot throughout. |
| Sauce too watery | Too much pasta water was added. | Toss with the hot pasta over a gentle heat for 30-60 seconds to help the sauce coat it. |
Frequently Asked Questions
Yes! If you prefer a tomato-based turkey pasta, replace the crème fraîche, Parmesan and mustard sauce with our easy pasta sauce. Add the cooked turkey towards the end so it doesn't dry out, and heat thoroughly.
Absolutely. Leftover roast chicken works just as well, and the same cooking method applies. You can also try our leftover chicken pasta for another variation.
Yes, provided the cooked turkey was cooled and frozen safely. Defrost it thoroughly in the fridge before using it in the recipe, then heat until steaming hot throughout. Don't reheat it again once the pasta has been made.
More Leftover Turkey Recipes
If you've tried this leftover turkey recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Leftover Turkey Pasta
Recipe Video
Ingredients
- 140 g (5 oz) of Spaghetti
- 1 tablespoon of Olive oil
- 175 g (2 cups) of Leek - sliced
- 75 g (1 cup) of Mushrooms - sliced
- 2 Garlic cloves - crushed
- 150 g (5 ⅓ oz) of Leftover cooked turkey - shredded
- 40 g (⅓ cups) of Parmesan - grated
- 60 g (2 cups) of Spinach
- 100 ml (½ cup) of Crème fraîche
- 1 tablespoon of Wholegrain mustard
- 50 ml (¼ cups) of Pasta water
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Cook the pasta: Cook 140 g of Spaghetti in a large pan of salted boiling water according to the packet instructions, usually 10-12 minutes.Before draining, reserve 50ml of the pasta cooking water.
- Cook the veg: While the pasta cooks, heat 1 tablespoon of Olive oil in a large frying pan over a medium heat. Add 175 g of Leek (sliced), 75 g of Mushrooms (sliced) and 2 Garlic cloves (crushed), and cook for about 5 minutes until softened.
- Add the turkey: Reduce the heat slightly and add 150 g of Leftover cooked turkey (shredded) and 40 g of Parmesan (grated). Stir gently to combine.
- Make the sauce: Add 60 g of Spinach, 100 ml of Crème fraîche, 1 tablespoon of Wholegrain mustard, 50 ml of Pasta water, ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.Stir gently over a low to medium heat until the spinach has wilted, the sauce is creamy and the turkey is steaming hot throughout. Avoid boiling the sauce vigorously.
- Mix it all together: Add the drained spaghetti to the turkey mixture and toss until everything is coated in the creamy sauce.
- Serve: Add another small splash of pasta water if needed, then serve immediately with extra Parmesan and black pepper.
Recipe Notes
- Cook the pasta and sauce at the same time. This is how you get dinner on the table in 15 minutes.
- Use fresh tagliatelle to save time. It cooks in just a few minutes, making this an even quicker meal.
- Don't skip the pasta water. It helps create a silky sauce that coats the pasta. Start with the 50ml in the recipe and add a little more if needed.
- Keep the heat gentle. Once the crème fraîche and Parmesan are added, avoid boiling the sauce, which can cause it to split or become grainy.
- Don't overcook the turkey. It's already cooked, so it only needs heating until steaming hot throughout. This helps prevent it becoming dry.
- Add a little heat. A pinch of chilli flakes is delicious sprinkled over the finished pasta.
- Finish with extra flavour. Add freshly cracked black pepper, extra Parmesan or a small drizzle of olive oil before serving.
- Fancy a pasta bake instead? Transfer the pasta to an ovenproof dish during the same cooking session, add a little extra cheese and finish in the oven until bubbling and piping hot. For a proper baked version, try our leftover turkey pasta bake.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
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