Recipes

Creamy Turkey and Leek Pasta Bake

This comforting pasta bake is a great way to use up leftover turkey and veg from Christmas—while being kind to your heart. It's low in saturated fat and salt, high in fibre, and packed with vegetables. With a creamy base made from low-fat Greek yoghurt and a sprinkle of cheese, it’s a wholesome, delicious dish the whole family will enjoy.

Method

1. Preheat an oven to 180°C
2. 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.
3. Add the cooked vegetables and the cooked turkey to the pan and fry for 2 mins.
4. 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.
5. Cook the pasta in boiling water, following the instructions on the pack.
6. Add the pasta to the bacon, vegetables and turkey. Next add the Greek yoghurt and ground black pepper and mix everything together gently.
7. 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.