If you’re looking for a creamy, comforting way to use up leftover turkey, Jamie Oliver Turkey Pasta might just be your new favorite. This dish brings together tender pasta ribbons, a rich and cheesy sauce, and a boost of green goodness from spinach. I whipped it up after a holiday dinner and was surprised by how luxurious it tasted for something so easy. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta Dish:

1 tablespoon olive oil
1 leek, thinly sliced
150g (5.3 oz) leftover turkey, shredded
1 tablespoon plain flour (all-purpose flour)
300ml (1 ¼ cups) semi-skimmed milk (2% milk)
300ml (1 ¼ cups) boiling water
160g (5.6 oz) frozen spinach
25g (1 oz) fresh lasagne sheets, cut into strips
25g (1 oz) Cheddar cheese, grated

For the Topping:

1 tablespoon oil
100g (3.5 oz) breadcrumbs

How To Make Jamie Oliver Turkey Pasta

Prep the Leeks:
Start by heating 1 tablespoon of olive oil in a large frying pan over medium heat. Toss in the sliced leek and let it gently cook for about 5 minutes, stirring occasionally, until it softens and smells sweet.

Make the Crispy Topping:
While the leeks are cooking, grab a separate pan and heat another tablespoon of oil. Add the breadcrumbs and toast them, stirring frequently, until they turn golden and crunchy. Set these aside—they’ll give the dish a perfect bit of crunch at the end.

Cook the Turkey:
Once your leeks are nice and soft, add the shredded turkey. Let it warm through for 2–3 minutes, mixing it gently with the leeks. This will reheat the turkey without drying it out.

Whisk Up the Sauce:
Now sprinkle the flour over the turkey and leek mixture. Stir well so everything is coated. Gradually pour in the milk while whisking to avoid any lumps. Once smooth, add the boiling water and stir until everything is well combined.

Add Spinach and Pasta:
Drop in the frozen spinach and stir it through the sauce. Let it simmer for a few minutes until fully defrosted and incorporated. Then, add your sliced lasagne sheets. Simmer for about 5 minutes, stirring now and then, until the pasta is tender and the sauce is creamy.

Melt in the Cheese:
Sprinkle the grated Cheddar over the pan and stir it in until fully melted. The sauce should now be velvety, cheesy, and beautifully green-speckled.

Serve It Up:
Spoon into bowls and top generously with your golden, crispy breadcrumbs. Serve hot—and enjoy the mix of soft pasta, savoury sauce, and crunch.

Why I Love This Recipe

I made this dish after Christmas with a tub of turkey that needed using, and wow—what a treat. The sauce is silky, the spinach makes it feel wholesome, and the breadcrumb topping is a little genius move. It’s one of those flexible midweek meals you’ll start craving even without leftovers in the fridge.

Recipe Tips

No leeks? Use onions or spring onions instead—they’ll still add sweetness.
Fresh spinach works too: Just chop it and toss it in; you may need a bit more volume than frozen.
No lasagne sheets? Sub in penne, fusilli, or even broken spaghetti—whatever you have.
Cheese swaps: A mix of Cheddar and mozzarella or a touch of Parmesan adds depth.
Breadcrumb boost: Mix breadcrumbs with a bit of garlic powder or herbs for extra flavor.

How To Store This Jamie Oliver Turkey Pasta

In the Fridge:
Store leftovers in an airtight container for up to 3 days. The sauce may thicken, but it reheats beautifully.

In the Freezer:
This one freezes surprisingly well. Portion it out, freeze for up to 1 month, and thaw overnight in the fridge.

Reheating:
Reheat on the hob over low heat with a splash of milk or water. Stir gently until warmed through and smooth.

Nutrition Facts (per serving)

Calories: 246
Carbs: 30g
Protein: 20.6g
Fat: 5.9g
Saturated Fat: 2.9g
Sugar: 6.3g
Fibre: 2.7g
Sodium: Approx. 300mg

Let’s Answer a Few Questions!

Can I use chicken instead of turkey?
Totally! Any cooked poultry will work beautifully in this dish.

What if I don’t have lasagne sheets?
Just use any short pasta you like—penne, fusilli, or even rigatoni.

Can I make it vegetarian?
Sure thing. Skip the turkey and add mushrooms or white beans for that hearty bite.

Is it kid-friendly?
Yes! The creamy texture and mild flavors are perfect for little eaters.

Can I make this in advance?
Absolutely—make it earlier in the day and reheat just before serving. Add a fresh sprinkle of breadcrumbs to refresh the crunch.

Try More Jamie Oliver Recipes:

Jamie Oliver Turkey Pasta

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

246

kcal

A creamy, cheesy pasta made with leftover turkey, spinach, and crispy breadcrumbs—quick, comforting, and full of flavor.

Ingredients

1 tablespoon olive oil
1 leek, thinly sliced
150g (5.3 oz) leftover turkey, shredded
1 tablespoon plain flour
300ml (1 ¼ cups) semi-skimmed milk
300ml (1 ¼ cups) boiling water
160g (5.6 oz) frozen spinach
25g (1 oz) fresh lasagne sheets, cut into strips
25g (1 oz) Cheddar cheese, grated
1 tablespoon oil
100g (3.5 oz) breadcrumbs

Directions

Heat 1 tablespoon of olive oil in a large pan. Cook the leek for 5 minutes until soft.
In another pan, heat 1 tablespoon of oil. Toast the breadcrumbs until golden, then set aside.
Add shredded turkey to the leeks and cook for 2–3 minutes.
Sprinkle in the flour and stir well. Gradually add milk, then boiling water, stirring until smooth.
Stir in the frozen spinach until defrosted. Add lasagne strips and simmer for 5 minutes.
Add the grated Cheddar and stir until melted and creamy.
Top with crispy breadcrumbs and serve hot.