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leftover turkey pasta bake in bowl with glass of wine behind

One-pan leftover turkey pasta bake

Karon Grieve
This is a super simple recipe to use up leftover turkey and sprouts and using store cupboard basics to make something everyone will love and its ready in half an hour and all in one pan too.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 857 kcal

Ingredients
 

  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tsp Italian seasoning oregano, basil, thyme, rosemary and sage
  • 1/2 tsp chilli flakes
  • 285 g sundried tomatoes in oil
  • 300 g turkey cooked and sliced
  • 200 g sprouts cooked and halved
  • 400 g penne pasta or any other pasta shape
  • 50 g parmesan grated
  • 150 ml double cream heavy cream
  • 100 ml vermouth or dry white wine
  • 1 lemon juice
  • 500 ml water
Metric - US Customary

Instructions
 

  • Saute the garlic and onion in the oil from the jar of sundried tomatoes along with the herbs and chilli for 2 minutes
  • Chop the sprouts and the tomatoes from the jar
  • Add the pasta, tomatoes, sprouts and water, bring to the boil and add the turkey slices then simmer for 10 minutes
  • Stir in the cream and parmesan and cook for 2 minutes more
  • pop the pan in the oven for 15 minutes and then give it a final stir before serving

Video

Notes

Serve your leftover turkey pasta bake with some fresh herbs and lemon slices to squeeze over for extra zestiness.
If you don't have any leftover turkey this recipe works just as well with leftover chicken or pork.
Use spinach if you don't have any leftover sprouts.

Nutrition

Calories: 857kcalCarbohydrates: 122gProtein: 43gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 89mgSodium: 367mgPotassium: 2944mgFiber: 14gSugar: 32gVitamin A: 1474IUVitamin C: 38mgCalcium: 324mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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