Turkey pasta is one of the easiest ways to use up your leftover turkey. One of the best bits about making a big roast dinner is all the leftovers you get to pick at for days afterwards. We are big fans of leftovers.
However, if you’re getting a little tired of the same turkey sandwich you might enjoy this creamy turkey pasta with a spicy white wine sauce. This recipe is so easy to make and ready in about 10 minutes. It’s deliciously decadent and adds some oomph to your leftover turkey.
The great thing about this recipe is how versatile it is. The creamy based sauce can be used for any meat or vegetables. In fact, this recipe is actually derived from a special family longtime favourite, sausage pasta.
We see no reason why you can substitute the leftover turkey with sausage meat, or turkey sausage even. Ground turkey would even taste delicious with this creamy sauce with white wine and chilli.
This is not a healthy turkey recipe at all. The lashings of double cream sees to that! But sometimes you need to enjoy all that is tasty and delicious in the food world.
By all means add some grated parmesan, or whatever cheese you have to hand, and turn this into a turkey pasta surpreme. The joy of cooking is to adapt recipes and make them your own according to your own preferences.
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What is the creamy turkey pasta?
Creamy turkey pasta is the perfect lunch or dinner recipe. It’s made with a creamy white wine sauce that is salty, sweet, and a little spicy. This is all finished with a handful of fresh basil which cuts through the creaminess to give some freshness to the dish.
What is in creamy turkey pasta?
We use leftover cooked turkey which is shredded up into bitesize pieces. For the pasta we chose linguine, a thicker spaghetti-like pasta. For flavour to the cream sauce we use garlic puree, soy sauce, sweet chilli sauce, and white wine. To add a bit of healthiness to the meal we also stir through some fresh spinach at the end. Need to squeeze some extra nutrients where we can!
How to serve the turkey pasta?
This recipe is best served fresh as the cream sauce has the best texture when it’s nice and hot. That being said, it does keep for a day in the fridge. But if you are reheating it in the microwave add a splash of water to loosen the sauce.
What variations or substitutions can you to the pasta recipe?
The cream sauce doesn’t need the white wine if you don’t have any to hand or don’t consume alcohol. Just add the same amount in water or stock instead.
You can use fresh garlic instead of garlic puree for a brighter flavour. Likewise, use any chilli sauce to hand if you prefer and adjust the amount used depending on how spicy you like it. We prefer sweet chilli sauce as it adds a bit of heat and some sweetness.
We recommend using double cream for the ideal thickness of sauce but single cream should be fine. Again, adjust the amount to taste and how much you like creaminess in your pasta sauce.
CREAMY TURKEY PASTA (SERVES 2)
200g Dried Linguine Pasta
1 Tsp Vegetable Oil (if using not using a not-stick pan)
200g Leftover Turkey, shredded
1 heaped Tsp Garlic Puree
1 Tbsp Soy Sauce
1 Tbsp Sweet Chilli Sauce
120ml White Wine
70-100ml Double Cream
Pinch of Maldon Sea Salt Flakes
Freshly Ground Black Pepper
Handful of Fresh Spinach
8-12 Fresh Basil Leaves, roughly chopped
Cook the linguine in hot salted water as directed by the packet instructions. When cooked, drain and set aside.
Meanwhile, make the creamy turkey sauce. In large high-sided frying pan heat the leftover turkey for a few minutes. Use a teaspoon of oil if not using a non-stick pan.
Add the garlic puree, soy sauce, sweet chilli sauce and white wine, stir together with the turkey and allow to simmer until the liquid has reduced by half.
Pour in the double cream and season with salt and pepper. Reduce the heat to low and allow the sauce to heat through gently.
Once the cream sauce begins to bubble stir through the spinach until it wilts. Now tip in the linguine and fresh basil. Mix together until it is all coated in the cream sauce.