Leftover Turkey Pasta

5 from 1 vote

Leftover Turkey Pasta in a creamy alfredo sauce, a hearty pasta dinner dish that goes down well with everyone in the family. It has a delicious hint of garlic that cuts through the creaminess of the sauce, and the addition of peas adds a splash of colour and more goodness.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: International

Servings: people

Calories: 552kcal

Author: Daniela Apostol

Ingredients

2 cups penne pasta (200 g)
1 cup leftover turkey, cubed (150 g)
½ cup frozen peas (75 g)
2 tablespoon butter (30 g)
3 cloves of garlic
1 cup heavy cream (250 ml double cream)
¼ cup parmesan, grated (25 g)
¼ teaspoon ground black pepper
1 teaspoon salt
1 tablespoon parsley

Instructions

Cook the pasta according to the packet instructions.
When it's cooked, reserve 2 tablespoons of the water, and drain the rest.
In a separate pan, bring 2 cups of water to the boil, add the frozen peas, and cook for 5 minutes.
Drain the water and set the peas aside.
In a large pan, melt the butter, add the peeled and finely chopped garlic, and cook for 30 seconds.
Add the cream, and give it a good stir, then bring the sauce to a boil.
Remove the pan from the heat, add the reserved water, parmesan, cubed turkey, peas, and season well.
Give it a good stir for the ingredients to be well combined.
Garnish with fresh parsley.

Video

Notes

The reserved pasta water helps with the creaminess, so I highly recommend using it. It also helps loosening the sauce a bit, as it can become a bit too thick without it.
The parmesan also helps with a nice creamy texture - do use as much as you like. Freshly grated parmesan is the best, but otherwise ready-grated is a good option too.
The dish works with any kind of pasta - fusilli, spaghetti, linguine, macaroni and so on - just keep the same amount of dry pasta, and everything else can stay the same.

Nutrition