Description
This creamy leftover turkey pasta is a comforting and delicious way to transform your leftover roast turkey or chicken into a hearty meal. Featuring tender turkey, sautéed mushrooms, onions, and garlic, enveloped in a rich double cream sauce, and tossed with perfectly cooked pasta, it’s a quick and satisfying dish that is perfect for busy weeknights.
Ingredients
Scale
For the Pasta and Sauce
- 300 g pasta (fusilli, penne, spaghetti, or linguine)
- 2 tablespoons olive oil
- 1 onion, sliced
- 150 g mushrooms (or other vegetables), sliced
- 3 cloves garlic
- 300 g leftover turkey or chicken, shredded
- 300 ml double (heavy) cream
- Salt and pepper, to taste
- 4 tablespoons fresh parsley, finely chopped (or fresh sage or basil)
- Grated parmesan cheese, to serve
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions or to your preferred doneness. Once cooked, drain the pasta, reserving a couple of tablespoons of the cooking water for later use.
- Sauté Onions: While the pasta cooks, heat the olive oil in a pan over low heat. Add the sliced onions, cover with a lid, and cook for about 3 minutes, stirring occasionally until the onions are softened but not browned.
- Cook Mushrooms: Increase the heat to medium-high, add the sliced mushrooms to the pan, and fry for around 3 minutes, stirring frequently until the mushrooms and onions are nicely browned.
- Add Garlic and Turkey: Reduce the heat to medium-low, add the minced garlic and shredded turkey (or chicken), and cook for an additional 2 minutes to heat through.
- Make Cream Sauce: Pour in the double cream, season with salt and pepper, and simmer gently for about 5 minutes until the turkey is hot throughout and the sauce reduces slightly.
- Combine Pasta and Sauce: Add the drained pasta along with the reserved cooking water into the sauce. Stir thoroughly to combine and sprinkle in half of the chopped parsley. Mix again to distribute the herbs evenly.
- Serve: Plate the creamy turkey pasta and garnish with the remaining fresh parsley and a generous amount of grated parmesan cheese. Serve immediately and enjoy!
Notes
- This recipe is an excellent way to use leftover roast turkey or chicken, making a delicious meal from what you have on hand.
- If you don’t have leftover turkey, cooked chicken works just as well.
- Feel free to swap mushrooms with other vegetables you like or have available.
- Use fresh herbs like sage or basil if parsley is not available to add a different aromatic touch.
- Reserve some pasta cooking water to loosen the sauce and help it cling better to the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 699 kcal
- Sugar: 4 g
- Sodium: 193 mg
- Fat: 37 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 143 mg
