Creamy Leftover Turkey Pasta Bake
A creamy, cheesy leftover turkey pasta bake with leeks, mushrooms and spinach. A delicious way to use up Christmas turkey, ready in just 35 minutes.
Servings: 4 portions
Calories: 643kcal
Ingredients
- 280 g of Pasta shapes
- 1 tablespoon of Butter
- 2 Portobello mushrooms diced
- 1 Leek sliced
- 60 g of Spinach
- 240 g of Cooked turkey diced
- 50 g of Parmesan grated
- 75 g of Light mature cheddar grated; for the filling
- 75 g of Light mature cheddar grated; for the topping
- 200 ml of Crème fraîche full fat
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 1 teaspoon of Dijon mustard
- 1 g of Fresh basil finely chopped
Instructions
- Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Cook 280 g of Pasta shapes in a pan of boiling salted water until just under al dente, about 1–2 minutes less than the packet instructions. It will finish cooking in the oven.
- Melt 1 tablespoon of Butter in a large frying pan. Add 2 Portobello mushrooms (chopped) and 1 Leek (sliced) and cook over a low-medium heat for 6–8 minutes, until softened and most of the excess moisture has evaporated.
- Add 60 g of Spinach and cook for about 2 minutes, until wilted.
- Add 240 g of Cooked turkey, 75 g of Light mature cheddar, 50 g of Parmesan, 200 ml of Crème fraîche and 1 teaspoon of Dijon mustard. Season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Stir everything together over a gentle heat for about 2 minutes, until the cheese has melted and the sauce is creamy. Avoid letting it boil rapidly.
- Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan with a splash of pasta water and mix well until everything is coated in the sauce. Add a little more water if needed to loosen it.
- Transfer the mixture to a large ovenproof baking dish and spread it out evenly.
- Sprinkle over 75 g of Light mature cheddar and bake for approximately 20 minutes, until golden, bubbling and piping hot throughout. Finish with 1 g of Fresh basil (chopped) before serving.
Notes
- Undercook the pasta slightly. It continues cooking in the oven, so taking it off the heat 1–2 minutes early helps prevent a mushy pasta bake.
- Save some pasta water. A little starchy cooking water loosens the sauce and helps it coat the pasta. Add it gradually so the sauce doesn't become too thin.
- Cook off excess moisture. Mushrooms and leeks release water as they cook. Let most of this evaporate before adding the crème fraîche to avoid a watery sauce.
- Keep the sauce on a gentle heat. Crème fraîche can separate if boiled too vigorously, particularly reduced-fat versions.
- For a crispier topping, sprinkle some breadcrumbs over the cheese or place the finished bake under the grill for 1–2 minutes. Keep a close eye on it so it doesn't burn.
- Add some freshness with halved cherry tomatoes scattered over the top before baking.
- Like a little spice? Add some red chilli flakes to the sauce.
- Make it vegetarian by swapping the turkey for cooked leftovers from your favourite meat-free roast, provided they are suitable for reheating. Use a vegetarian Parmesan too.
Nutrition
Serving: 1portion | Calories: 643kcal | Carbohydrates: 61g | Protein: 41g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1170mg | Potassium: 653mg | Fibre: 4g | Sugar: 6g | Vitamin A: 2300IU | Vitamin C: 7mg | Calcium: 566mg | Iron: 3mg
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