Leftover Turkey Pasta
Ingredients: leek, fresh thyme, fresh lasagne sheets, breadcrumbs, olive oil · 30 min cook time · 480kcal · ₩10,000
Ingredients
1ea leek, 0.5뭉치 fresh thyme, 250g fresh lasagne sheets, 100g breadcrumbs, 2tbsp olive oil, 150g leftover turkey, 1tbsp plain flour, 300ml semi-skimmed milk, 300ml boiling water, 160g frozen spinach, 25g cheddar cheese
Instructions
1. Wash and finely slice leeks. Pick the leaves from half a bunch of fresh thyme.
2. Cut fresh lasagne sheets into 3cm strips.
3. Toast breadcrumbs in a pan over medium heat with a few thyme leaves for 5 minutes until golden, then set aside in a small bowl.
4. In the same pan, add a tablespoon of olive oil, sliced leeks, remaining thyme, and a splash of water. Cook for 10 minutes until soft.
5. Shred or chop leftover turkey and add it to the pan with the leeks.
6. Add a tablespoon of olive oil and flour, stirring constantly for about 1 minute.
7. Gradually pour in milk and boiling water, stirring continuously until the sauce comes together.
8. Stir in frozen spinach and bring back to a boil.
9. Reduce heat, add the lasagne strips, and simmer for 4 minutes, stirring occasionally.
10. Grate in cheddar cheese, season to perfection, and top with the crispy herb breadcrumbs before serving.
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