Creamy turkey and leek pasta bake
This easy-to follow recipe will help you use up any left-over turkey and vegetables from your Christmas dinner. This dish is low in fat, saturated fat and salt, as well as being high in fibre and a good source of vegetables, which is good news for your heart.
Servings
4
servingsPrep time
25
minutesCooking time
25
minutesTotal time
50
minutesIngredients
1 tbsp of rapeseed or vegetable oil
1 slice of smoked bacon with fat removed
1 leek, trimmed, washed and chopped
1 stick of celery, finely chopped
2 cloves of garlic
300 g mixed cooked vegetables cut into bit-sized pieces
200 g cooked turkey meat
250 ml low-sodium vegetable stock
2 tsp cornflour
80 g low-fat Greek yogurt
200 g Wholemeal Penne Pasta.
1 tbsp tbsp of mixed herbs
25 g finely grated parmesan or cheddar cheese
Directions
- Preheat an oven to 180°C
- In a heavy based saucepan, heat the oil and fry the bacon until it begins to brown slightly. Add the chopped leeks and celery and continue to fry until the leek begins to soften and brown slightly. Add the garlic to the pan and fry for 1 minute.
- Add the cooked vegetables and the cooked turkey to the pan and fry for 2 mins.
- Mix the cornflour with 50ml cold water and mix it into the vegetable stock. Add the stock and cornflour mixture to the pan and stir gently until completely mixed with the bacon, vegetables and turkey. Simmer for 5 minutes until the vegetables and turkey are cooked through and the sauce is beginning to thicken. Remove the pan from the heat.
- Cook the pasta in boiling water, following the instructions on the pack.
- Add the pasta to the bacon, vegetables and turkey. Next add the Greek yoghurt and ground black pepper and mix everything together gently.
- Tip the contents of the pan into a baking dish and sprinkle parmesan or cheddar cheese over the top. Bake in the oven for 20 mins and serve with a crisp green salad.
