Leeks, herbs and turkey pasta bake
Ingredients
1 tbsp rapeseed oil 300g leeks, trimmed and cut into large chunks
1 clove garlic, finely chopped
½ tsp fennel seeds, crushed
½ x 15g pack fresh thyme, leaves removed
500g cooked turkey, cut into chunks
300ml half-fat crème fraîche
50g young leaf spinach
25g lighter mature British Cheddar, grated
50g Parmigiano Reggiano grated
300g fusilli pasta
30g breadcrumbs
Method
1. Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a pan and cook the leeks for 5-10 minutes, until softened and beginning to turn golden, adding in the garlic, fennel seeds and ½ of the thyme for the last minute.
2. Stir through the cooked/ leftover turkey, crème fraîche, spinach and half of each of the cheeses. Bring to a gentle simmer then remove from the heat.
3. Meanwhile, cook the pasta according to pack instructions; drain, reserving 150ml of the cooking water, then stir together with the turkey mixture and reserved water. Pour into a 1.5 litre dish.
4. In a bowl mix together the remaining cheese, thyme leaves and breadcrumbs. Scatter over the top of the pasta and bake in the oven for 15 minutes, until golden.
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