Creamy Leftover Turkey Pasta

This Creamy Leftover Turkey Pasta transforms leftover turkey into something truly delicious! With crispy bacon and a rich Parmesan cream sauce, it's the ultimate comforting lunch or dinner.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Large Pot & Tongs (for cooking pasta)

Ingredients

4oz / 120g Bacon, diced
10.5oz / 300g Linguine, or other long-cut pasta
2 Shallots, finely diced
3 cloves of Garlic, finely diced
3/4 cup / 180ml Chicken Stock
1 cup / 240ml Heavy/Double Cream
1/2 cup / 40g freshly grated Parmesan, plus more to serve if desired
1 tsp Dijon Mustard
9-10oz / 250-300g Leftover Cooked Turkey, roughly shredded (see notes)
large handful of Spinach (~2oz/60g - see notes)
Salt & Black Pepper, as needed

Instructions

Add the bacon to a large, deep pan with the heat off. Turn the heat to medium and fry the bacon until crisp with the fat rendered out. Remove the bacon and place to one side, leaving the excess fat in the pan.
At this point you can put the pasta in salted boiling water and cook until al dente. Don't drain.
Add the shallots to the leftover bacon fat and fry until soft and golden, then add the garlic and fry for 30 seconds or so longer. Add the stock, cream, Dijon and parmesan and give it a good stir until the parmesan melts into the sauce.
Simmer, stirring frequently, for around 5 minutes, until the sauce begins to thicken. Check for seasoning and adjust with salt and pepper if desired.
Turn the heat to low, then use tongs to transfer the cooked pasta straight from the pot into the sauce. Toss to coat the pasta in the sauce. Add the turkey and bacon and continue tossing until the sauce begins to thicken and cling to the pasta and the turkey is piping hot. Add the spinach and toss until it begins to wilt. If at any point the sauce dries up too much, just toss in a splash of leftover pasta water to thin it out.
Serve up with extra parmesan if desired, then tuck in and enjoy!

Video

Notes

a) Leftover turkey - I typically use a mix of breast and thigh, but you can use whatever you've got on hand. 9-10oz/250-300g is around 2 cups, depending on how tightly packed it is. A little more or less is absolutely fine.

b) Reheating turkey - Make sure the turkey is piping hot again (safe temp is 165F/74C). I typically heat it in the microwave or a pan before tossing it in just to be sure, especially if it's fridge-cold.

c) Spinach - This is optional, but it is great for a pop of colour and freshness.

d) Calories - Whole recipe divided by 4.

Nutrition