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Left Over Turkey Tagliatelle
One of my favourite leftover meals. The flavours are perfect and the portions ideal.
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Course:
Main Dish
Cuisine:
British
Keyword:
Creamy Sauce, Dairy, Left Over Turkey Pasta, Left Overs, Pasta, Sauce, Tagliatelle, Turkey
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
People
Calories:
628
kcal
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Ingredients
Metric
Imperial
450
g
turkey
torn into pieces
300
g
tagliatelle
or similar
100
g
smoked back bacon
chopped
1
large
onion
peel/dice
125
g
mushrooms
wipe/slice/chestnut
180
g
cream cheese
fromage frais
1
medium
lemon
zest only
¼
bunch
parsley
chop
salt
to taste
ground black pepper
to taste
parmesan
finely grated
Get ingredients with
Instructions
Put a pan of salted water over a high heat and bring to the boil. When boiling, add the pasta and cook per the packet instructions.
300 g tagliatelle
Place a frying pan over a medium high heat and add the oil. When hot, add the turkey and fry for 2 minutes to sear the meat.
450 g turkey
Add the bacon and the onion and fry for a further 3 minutes not forgetting to stir often.
100 g smoked back bacon,
1 large onion
Add the mushroom and zest and fry for 3 minutes before adding the cream cheese and fry for a final minute.
125 g mushrooms,
1 medium lemon,
180 g cream cheese
Taste and adjust the seasoning if required.
salt,
ground black pepper
The pasta should be cooked by now so drain over a colander retaining a mug of the starchy water.
Add the pasta to the turkey, bacon and onion and toss to mix and leave on the heat for 1 minute until everything is warmed through.
Sprinkle the chopped parsley and a sprinkle of finely grated parmesan.
¼ bunch parsley,
parmesan
Serve immediately as its best eaten hot.
Nutrition
Calories:
628
kcal
|
Carbohydrates:
64
g
|
Protein:
38
g
|
Fat:
25
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.1
g
|
Cholesterol:
178
mg
|
Sodium:
478
mg
|
Potassium:
718
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1002
IU
|
Vitamin C:
22
mg
|
Calcium:
102
mg
|
Iron:
3
mg