Turkey and sweet pepper pasta

Current rating: 3 stars Rate this recipe
Ingredients
  • 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
  • Seasoning
  • Side salad, to serve
Method

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.

  • 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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