Turkey and sweet pepper pasta

Turkey and sweet pepper pasta

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You can do so much more with leftover turkey than sandwiches. This dish is quick, easy and a welcome change from the formal dishes served around Christmas time.

Preparation time:  5 minutes

Cooking time:  20 minutes

Serves: 4


1 tbsp olive oil
350g RSPCA Assured labelled turkey
1 small red pepper, deseeded and sliced
1 small yellow pepper, deseeded and sliced
1 small green pepper, deseeded and sliced
250g pasta shapes
100g passata sauce
100g cream cheese
5 basil leaves
side salad, to serve


Heat the oil in a large frying pan, add the turkey and cook for 2–3 minutes until heated though.  Add the peppers and cook for 3–4 minutes.

Meanwhile, bring a large pan of water to a rolling boil.  Add the pasta and cook following pack instructions.  Drain and return to the pan.

Add the turkey and peppers to the pasta and add the passata and cream cheese.  Stir until thoroughly mixed and the cream cheese has melted.

Add the basil and season.  Serve immediately with a side salad.

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