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Jamie's one-pan turkey pasta recipe

57 ratings

In partnership with Jamie Oliver

Jamie says: “This recipe uses up leftover turkey in a comforting yet low-prep pasta dish, all made in one pan and ready in 20 minutes! It's got lots of flex, too – try pigs in blankets, stuffing, ham or chestnuts instead of turkey. Whatever leftovers you’ve got will work with this moreish, herby sauce”. See method

Serves 2
10 mins to prepare and 10 mins to cook
614 calories / serving

Ingredients

160g frozen spinach
1 leek
½ bunch of fresh thyme
250g fresh lasagne sheets
150g leftover turkey
100g breadcrumbs
1 tablespoon plain flour
300ml semi-skimmed milk
25g Cheddar cheese (or any leftover cheese from your cheese board)

Each serving contains

Energy
2570kj
614kcal 31%
Fat
15g 21%
Saturates
6g 29%
Sugars
13g 14%
Salt
1.7g 28%

of the reference intake
Carbohydrate 78.5g Protein 41.2g Fibre 5.6g

Method

Take the spinach out of the freezer to defrost a little. Halve, wash and finely slice the leek and pick the thyme leaves. Cut the lasagne sheets lengthways into 3cm strips to create pappardelle.
In a dry casserole pan, toast the breadcrumbs with a few thyme leaves over a medium heat for 5 minutes. Tip into a small bowl, then place the pan back on the heat.
Drizzle ½ tablespoon of olive oil into the pan, add the leek and the rest of the thyme leaves along with a good splash of water and cook for 5-10 minutes over a medium heat, stirring occasionally until soft. Shred the turkey and add to the leeks
Add 1 tablespoon of oil and stir in the flour, stirring for about a minute. Gradually add the milk and 300ml boiling water, stirring continuously until incorporated. Stir in the spinach and bring to the boil.
Once the spinach has broken up, reduce the heat and add the pasta. Simmer for 4 minutes, stirring occasionally so the pasta doesn’t stick together. Grate in most of the cheese to melt, then season to perfection, making sure the turkey is fully heated through.
Pile into two bowls, sprinkle over the toasted breadcrumbs, and dig in.

TIPS: Pop under a hot grill for a few minutes if you want a crispy top, and if you’ve got any ham leftover, add 50g when you are adding the turkey.

See more Jamie Oliver recipes